COCONUT & BANANA PANCAKES
These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
COCONUT-BANANA PANCAKES
Coconut and banana pair up in a heavenly way, especially for breakfast. Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour. A generous helping of banana lends a rich creaminess to the cakes. Be sure to have extra butter to drizzle on top, and you'll probably want to double the recipe. They're that good.
Provided by Alison Roman
Time 15m
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 15 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1097 milligrams, Sugar 28 grams, TransFat 0 grams
BANANA AND COCONUT PANCAKES
Make and share this Banana and Coconut Pancakes recipe from Food.com.
Provided by WiGal
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 449.2, Fat 16.3, SaturatedFat 12.9, Cholesterol 46.3, Sodium 97.6, Carbohydrate 75.9, Fiber 2.9, Sugar 57.2, Protein 3.7
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
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