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Pancakes: Cinnamon Coconut Pancakes with Mini Banana Pieces and Maple Syrup

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Pancakes: Cinnamon Coconut Pancakes with Mini Banana Pieces and Maple Syrup

The perfect pancakes: cinnamon coconut pancakes with mini banana pieces and maple syrup recipe with a picture and simple step-by-step instructions.

  • 125 g Sifted flour
  • 250 ml Room temperature milk
  • 30 g Butter
  • 2 Pc. Eggs
  • 1 pinch Salt
  • 1 Msp Grated cinnamon
  • 1 tbsp Coconut flakes
  • 20 ml Natural carbonated mineral water
  1. Melt 25g butter on a low flame. Put the flour, eggs, salt, cinnamon and coconut flakes in a higher bowl suitable for hand blenders. Now add the milk and stir briefly with a hand blender. Mix in the melted butter. Butter a non-stick pan with some of the remaining butter and heat. Pour part of the batter into the pan so that the bottom is covered. Bake the pancakes for about 3 minutes on each side and then place on a warmed plate. Serve the pancakes with maple syrup and mini banana slices 🙂
Dinner
European
pancakes: cinnamon coconut pancakes with mini banana pieces and maple syrup

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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.

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