in Dessert Recipes

Coconut Banana Pancakes

updated

Spread the love

Ingredients for 1 servings:

  • 1 egg(s) (alternatively 1 tbsp soy flour)
  • 120 g flour
  • 200 ml coconut milk
  • 50 ml water, cold
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 3 tsp baking powder
  • ¼ tsp salt
  • 3 bananas
  • Cinnamon
  • maple syrup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a delicious sweet breakfast

Whisk the egg. Add the flour, coconut milk, water, sugar, oil, baking powder, and salt and mix to a smooth batter. Peel the bananas and slice them into approximately 1 cm thick slices. Heat a non-stick pan, then pour in about 50 ml of batter and press 4-5 banana slices into the batter. When the underside is golden brown, sprinkle the pancake with cinnamon and flip it over. Cook the other side until golden brown. Serve hot on a plate with the remaining banana slices and drizzle with maple syrup. Note: For a vegan version, the egg can easily be replaced with 1 tablespoon of soy flour.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Yogurt with apple and pumpernickel

Brimstone butterfly