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    You are in: Home / Recipes / Banana and Coconut Pancakes Recipe
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    Banana and Coconut Pancakes

    Banana and Coconut Pancakes. Photo by Bonnie G #2

    1/2 Photos of Banana and Coconut Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    WiGal's Note:

    An Asian dessert for coconut and bananas lovers from Asia Online.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      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.
    3. 3
      Remove the coconut from the tray to prevent it from burning and set aside.
    4. 4
      Sift both flours into a medium bowl.
    5. 5
      Add the sugar and desiccated coconut and mix through with a spoon.
    6. 6
      Put the beaten egg and coconut milk together in small bowl.
    7. 7
      Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
    8. 8
      Add in the three tablespoons of melted butter.
    9. 9
      Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
    10. 10
      Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
    11. 11
      Turn the pancake over and cook the other side.
    12. 12
      Transfer to a plate and cover with a tea towel to keep warm.
    13. 13
      Repeat with the remaining pancake batter, buttering the pan when necessary.
    14. 14
      Cut the bananas diagonally into thick slices.
    15. 15
      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.
    16. 16
      Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
    17. 17
      Stir in the lime juice.
    18. 18
      Divide the banana among the pancakes and fold over to enclose.
    19. 19
      Sprinkle with the toasted coconut and strips of lime rind.

    Ratings & Reviews:

    • on December 12, 2013


      I made only one change with this recipe; didn't have a banana so stopped at the point of using that. I did have left over coconut milk and wanted to use it up so made these for breakfast. Oh so good, just the right amount of sweetness without being overpowering. Served with butter and a splash of warm maple syrup - YUM

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2011


      These pancakes are so good. No need to add maple syrup or anything. They're sweet and the taste of coconut with the coconut milk is so good. I loved it. Thanks WiGal :) Made for I Recommend tag game

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2010


      It was very tasty and I know I did something wrong. Was the tablespoon of coconut to be toasted and the rest not. Cause I did it the opposite and mixed the toasted coconut in with the batter. It worked just fine I had a too small pan for the size of the pancake and had a hard time getting it out neatly Thanks for posting Made for zwt6 for the Xtra Hot Dishes

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Banana and Coconut Pancakes

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.1
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 12.8 g
    Cholesterol 46.2 mg
    Sodium 97.5 mg
    Total Carbohydrate 75.9 g
    Dietary Fiber 2.8 g
    Sugars 57.1 g
    Protein 3.6 g

    The following items or measurements are not included:

    lime rind

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