Updated: 15/05/17 : 13:31:58
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kitchen

Coconut & Banana Pancakes



Prep: 10 mins Cook: 15 mins

8-10 Servings







Ingredients


    150g plain flour
    2 tsp baking powder
    Baking powder
    3 tbsp golden caster sugar
    400ml can coconut milk, shaken well
    vegetable oil, for frying
    1-2 bananas
    Banana , thinly sliced
    2 passion fruits, flesh scooped out


Method


Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.

Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.

Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.