Banana And Coconut Pancakes Recipes

Steps:

• Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
• Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
• Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

Steps:

• Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
• Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• Preheat oven to 375 degrees.
• Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
• Remove the coconut from the tray to prevent it from burning and set aside.
• Sift both flours into a medium bowl.
• Add the sugar and desiccated coconut and mix through with a spoon.
• Put the beaten egg and coconut milk together in small bowl.
• Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
• Add in the three tablespoons of melted butter.
• Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
• Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
• Turn the pancake over and cook the other side.
• Transfer to a plate and cover with a tea towel to keep warm.
• Repeat with the remaining pancake batter, buttering the pan when necessary.
• Cut the bananas diagonally into thick slices.
• Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
• Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
• Stir in the lime juice.
• Divide the banana among the pancakes and fold over to enclose.
• Sprinkle with the toasted coconut and strips of lime rind.