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Coconut pancakes with banana and chocolate sauce
Coconut pancakes with banana and chocolate sauce
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Irresistible warm coconut pancakes with banana and luscious chocolate drizzle.
Ingredients:
  • 150g plain flour
  • 75g caster sugar
  • 2 large eggs, lightly beaten
  • 250ml coconut cream
  • 40g unsalted butter, melted, plus extra to brush
  • 2.20 gm vanilla extract
  • 2 bananas, sliced
  • 200ml pure (thin) cream
  • 50ml milk
  • 200g dark chocolate, chopped
  • 20g good-quality cocoa powder
Instructions:
  • In a large bowl, combine sifted flour with sugar, eggs, coconut cream, butter, vanilla, and a pinch of salt. Whisk together until well combined, then let it sit at room temperature for 30 minutes.
  • In a saucepan over medium heat, gently heat cream and milk until just below boiling point; then, remove from heat.
  • Gently fold in the chocolate until fully melted, then stir in the cocoa until the mixture is smooth and silky.
  • Simmer gently on low heat.
  • Before cooking the crepes, ensure the batter has a consistency similar to runny cream. If it's too thick, simply incorporate a small amount of warm water until it reaches the desired texture.
  • Prepare the crepe pan by brushing it with more melted butter and heat it over medium. Pour in batter to cover the base of the pan and cook each side for 1-2 minutes until golden. Transfer to a plate to keep warm. Repeat this process to make a total of 12 crepes.
  • Present the crepes elegantly on plates folded into triangles, nestling banana slices inside, then generously drizzle with warm chocolate sauce and top with a dollop of cream.

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