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Banana pancakes
Banana pancakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent and guilt-free low calorie pancakes.
Ingredients:
  • Melted reduced-fat dairy spread (Devondale Light brand), to grease
  • 3 ripe medium bananas, peeled, finely chopped
  • 32.00 gm brown sugar
  • 30.00 gm water
  • 20.20 gm light coconut milk (A Taste of Thai brand)
  • Lime wedges, to serve
  • 225g (1 1/2 cups) self-raising flour
  • 185ml (3/4 cup) light coconut milk (A Taste of Thai brand)
  • 185ml (3/4 cup) reduced-fat milk
  • 2 eggs, lightly whisked
Instructions:
  • Create a well in the center of sifted flour in a bowl. In a separate jug, combine coconut milk, milk, egg, and sugar. Slowly whisk the milk mixture into the flour until a smooth batter forms. Let it rest for 20 minutes.
  • Preheat oven to 100°C. Grease a large non-stick frying pan with melted dairy spread over medium-high heat. Mix banana into batter. Pour two 60ml (1/4-cup) portions of pancake batter into the pan, leaving space for spreading. Cook for 2 minutes until bubbles form around the edges and pancakes are golden brown underneath (center may look uncooked). Flip and cook for 1 more minute until golden brown and fully cooked.
  • Keep pancakes warm by transferring them to a heatproof plate and covering loosely with foil. Place in preheated oven. Repeat with the remaining batter in 5 additional batches, making sure to grease and reheat the pan between each batch.
  • In a small saucepan over low heat, mix sugar, water, and coconut milk until sugar dissolves, about 1 minute. Pour into a jug.
  • Plate the pancakes and generously drizzle with sauce. Serve right away with lime wedges.

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