BANANA & COCONUT PANCAKES WITH DARK CHOCOLATE SAUCE
These coconut milk pancakes with banana topping couldn’t be simpler. They’re perfect for a brunch with family and friends. “These pancakes are nothing less than a family classic. We always prepare a large stack of them when we make brunch. We have been making them for years”
INGREDIENTS (Coconut Pancakes):
110g of Gluten Free Pancake mix
60ml Castor sugar
60ml Desiccated coconut
250ml Coconut milk
1 Egg (lightly beaten)
4 large bananas
80ml Brown sugar
80ml Lime juice
15ml Shredded, toasted coconut, for serving
Strips of lime rind for serving
Melted Dark Chocolate (for serving)
- Sift the flour into a bowl. Add the sugar and coconut and mix through with a spoon. Make a well in center, pour in the combined coconut milk and egg, and then beat until smooth.
- Heat a non stick frying pan and fry pancakes. The mixture should make about 5 pancakes. Transfer to a plate and cover with a tea towel to keep warm.
- Cut the bananas diagonally into thick slices. Heat the butter, add the bananas and fry gently until the bananas start to soften and brown. Sprinkle the bananas with brown sugar and stir until melted. Stir in the lime juice.
- Serve as a stack, layering bananas and some sauce between each pancake. Sprinkle with coconut and lime rind and melted dark chocolate.