Coconut Pancakes with Bananas and Syrup Recipe

Coconut Pancakes with Bananas and Syrup Recipes

Ingredients :

150g palm sugar, roughly chopped, or soft brown sugar

2 tbsp lime juice

125g plain (all purpose) flour

45g rice flour

125g caster (superfine) sugar

45g desiccated coconut

500ml coconut milk

2 eggs, lightly beaten

4 bananas, thickly sliced on the diagonal

2 tbsp dark brown sugar

50g butter, plus 20g extra

30g shredded coconut, toasted

1 lime, cut into wedges

Method :

Put the palm sugar in a small, heavy based saucepan with 125ml water and stir it over low heat for 5 minutes, or until the sugar has dissolved. Increase the heat to medium and let it simmer, without stirring, for 15 minutes or until the liquid becomes a thick, sticky syrup. Stir in the lime juice and keep the syrup warm. Sift the flours into a bowl, add the caster sugar and coconut, and mix. Make a well in the center and pour in the combined coconut milk and egg, beating until smooth. Toss the bananas in the dark brown sugar and add them to a frying pan over low heat, dotting each piece with butter. Cook the banana, turning the pieces occasionally, for 4-5 minutes, or until it begins to soften and brown. Remove from the pan and keep warm. Melt a little of the extra butter in the pan and pour in 3 tablespoons of the batter, using the back of a spoon to spread it out to a 15cm (6") circle. Cook the pancake for 2-3 minutes, or until the underside is golden, then turn it over and cook the other side for another minute. As each pancake is cooked, transfer it to a plate and cover it with a tea towel to keep it warm. Add more butter as necessary and keep going until all of the batter has been used and you have eight pancakes. Fold each pancake into quarters and put two on each serving plate. Top them with banana, drizzle each with a little palm sugar syrup, sprinkle with the coconut and serve with lime wedges.

Serves 4 - 6

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