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.
Lisa
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Mix the flour, baking powder and salt in a large bowl.
- 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.
- 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.
- 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.
