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Coconut pancakes with bananas in caramel sauce
Coconut pancakes with bananas in caramel sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in coconut pancakes topped with luscious caramel sauce for the ultimate sweet treat.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 32.00 gm brown sugar
  • 250ml (1 cup) coconut milk
  • 2 eggs, lightly whisked
  • Melted butter, to grease
  • 20g butter
  • 2 large ripe bananas, peeled, thickly sliced diagonally
  • 70g (1/3 cup, firmly packed) brown sugar, extra
  • 400ml can coconut cream
  • Toasted flaked coconut, to serve
Instructions:
  • 1. Preheat the oven to 100°C. 2. In a bowl, mix the flour, coconut, and sugar, creating a well in the center. 3. In a separate jug, combine the coconut milk and egg. 4. Slowly pour the egg mixture into the flour mixture, whisking until smooth. 5. Cover the mixture and let it rest for 20 minutes before use.
  • Heat a large non-stick frying pan and brush with melted butter. Pour 1/4 cup of batter into the pan and cook until bubbles form and the pancake is golden underneath. Flip and cook for another minute. Keep warm in the oven and repeat with the remaining batter and butter for a total of 4 batches.
  • Use a paper towel to wipe the frying pan clean. Melt half of the butter over medium-high heat until it starts to foam. Add half of the banana slices, cooking each side for 1-2 minutes until golden. Transfer the cooked banana to a plate. Repeat the process with the remaining butter and banana slices.
  • Combine the additional sugar and coconut cream in the pan. Cook while stirring for 5 minutes, or until the sugar dissolves and the sauce thickens. Pour the mixture into a jug.
  • Plate the pancakes and generously top them with banana slices. Drizzle with luscious caramel sauce, sprinkle with flaked coconut, and serve with a side of fresh lime wedges.

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