Banana And Coconut Pancakes Recipe

Ingredients for Banana And Coconut Pancakes

• Shredded Coconut
• All Purpose Flour
• Rice Flour
• Caster Sugar
• ½ cup desiccated coconut
• 1 large egg
• 1 cup coconut milk
• ¼ cup (½ stick) unsalted butter, melted, plus extra for cooking
• 2 ripe bananas, sliced diagonally
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• Lime zest (optional)

How to Make Banana And Coconut Pancakes

1. Preheat your oven to 375°F (190°C).
2. 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.
3. In a medium bowl, whisk together 1 ½ cups all-purpose flour and ¼ cup granulated sugar.
4. Stir in the remaining ½ cup desiccated coconut.
5. In a separate small bowl, whisk together 1 large egg and 1 cup of coconut milk.
6. Create a well in the center of the dry ingredients. Pour in the wet ingredients and whisk until just combined. Do not overmix.
7. Stir in ¼ cup (½ stick) of melted unsalted butter.
8. Melt a small amount of butter in a large non-stick skillet (or crepe pan) over medium heat.
9. 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.
10. Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm.
11. Repeat with the remaining batter, adding more butter to the pan as needed.
12. In the same skillet, melt a small amount of butter over medium heat.
13. Add the sliced bananas and cook for 2-3 minutes per side, or until softened and lightly browned.
14. Sprinkle with 2 tablespoons of brown sugar and toss gently until melted.
15. Stir in 1 tablespoon of lime juice.
16. Divide the caramelized bananas evenly among the pancakes.
17. Fold each pancake in half or in quarters.
18. Sprinkle with the toasted coconut and lime zest (optional).
19. Serve immediately and enjoy!