Ingrédients pour Banana And Coconut Pancakes
- Shredded Coconut
- 1 1/2 cups All-Purpose Flour
- Rice Flour
- 1/4 cup Granulated Sugar
- 1 cup Desiccated Coconut
- 1 large Egg
- 1 cup Coconut Milk
- 1/4 cup melted Butter, plus extra for cooking
- 2 ripe Bananas, sliced
- 2 tablespoons Brown Sugar
- 1 tablespoon Lime Juice
- 1/2 teaspoon Lime Rind
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Comment préparer Banana And Coconut Pancakes
- Preheat your oven to 375°F (190°C).
- Spread ½ cup of desiccated coconut on a baking sheet. Toast in the oven for 10-12 minutes, or until golden brown, shaking the pan halfway through. Set aside to cool.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and ¼ cup granulated sugar.
- Stir in the remaining ½ cup desiccated coconut.
- In a separate small bowl, whisk together 1 large egg and 1 cup of coconut milk.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and whisk until just combined. Do not overmix.
- Stir in ¼ cup (½ stick) of melted unsalted butter.
- Melt a small amount of butter in a large non-stick skillet (or crepe pan) over medium heat.
- Pour ⅓ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- In the same skillet, melt a small amount of butter over medium heat.
- Add the sliced bananas and cook for 2-3 minutes per side, or until softened and lightly browned.
- Sprinkle with 2 tablespoons of brown sugar and toss gently until melted.
- Stir in 1 tablespoon of lime juice.
- Divide the caramelized bananas evenly among the pancakes.
- Fold each pancake in half or in quarters.
- Sprinkle with the toasted coconut and lime zest (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
228g
Fat
64g
Carbs
25g
