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This is an egg free recipe which is simply delicious served with a scoop of coconut or vanilla ice cream.
Difficulty: Easy
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| INGREDIENTS |
| Coconut Pancakes: |
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Plain Flour - 125 grams
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Buttermilk - 260 ml
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Castor Sugar - 15 ml
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| Coconut powder - 25 grams |
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Coconut extract - 1/2 teaspoon
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| Vanilla extract - 1/2 teaspoon |
| Baking Powder - 1 teaspoon |
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Baking Soda - 1/4 teaspoon
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| Pinch of salt |
| Melted Butter - 15 ml |
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| Bananas Caribbean: |
| Bananas, sliced - 130 grams |
| Brown Sugar - 1 tablespoon |
| Raisins - 25 grams |
| Rum - 30ml |
| Orange Juice - 45 ml |
| Vanilla extract - 1/4 teaspoon |
| Butter - 15 ml |
| Toasted Coconut Flakes - 2 tablespoons |
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| METHOD |
| For Coconut Pancakes: Whisk all the ingredients together and keep aside for 20 minutes. Heat a non-stick frying pan. Lightly grease it and pour 1/4 cupfuls of pancake batter in. When bubbles start appearing on the surface, flip them over. Serve with the Bananas Caribbean. Makes 12 3" pancakes. |
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| For Bananas Caribbean: Heat butter in a pan and add raisins, followed by the sliced bananas. Add brown sugar, orange juice and vanilla. When the mixture starts bubbling, add rum and remove. Pour over the pancakes and top with the toasted coconut and serve with a scoop of your favourite ice cream. Enjoy! |
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