Coconut banana pancakes

    25 min

    These tropical flavoured pancakes are made with coconut milk, mashed banana and crushed pecan nuts. Serve warm with lashings of maple syrup.

    1 person made this

    Serves: 4 

    • 150g plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon of salt
    • 2 eggs, beaten
    • 1 1/2 tablespoons caster sugar
    • 2 tablespoons butter, melted
    • 1 (400ml) tin coconut milk
    • 1 ripe banana, mashed
    • 30g pecans, crushed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix the flour, baking powder and salt in a large bowl.
    2. Mix eggs, sugar, melted butter and coconut milk together in a jug; pour into flour mixture and stir until smooth. Mix in mashed banana and crushed pecans; the batter will be slightly lumpy.
    3. Heat a lightly oiled griddle or non stick pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons (60ml) for each pancake.
    4. Cook until tiny air bubbles form on top, 2 to 3 minutes; flip pancakes and continue cooking until the bottoms are browned, about 2 minutes. Repeat with remaining batter. Keep finished pancakes warm.

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