Banana and Coconut Pancakes

Recipe by WiGal
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.