Name: Coconut and banana pancakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 1/2 cup self-raising flour; 1 teaspoon baking powder; 1/3 cup desiccated coconut, toasted, plus extra to serve; 2 tablespoon brown sugar; 1 lime, finely grated zest; 400 millilitre coconut milk; 2 eggs; 2 ripe bananas, peeled, chopped plus extra, sliced, to serve; butter, for cooking; Sauce; 1/2 cup brown sugar; 1/3 cup coconut cream

Ingredients

1 1/2 cup self-raising flour

1 teaspoon baking powder

1/3 cup desiccated coconut, toasted, plus extra to serve

2 tablespoon brown sugar

1 lime, finely grated zest

400 millilitre coconut milk

2 eggs

2 ripe bananas, peeled, chopped plus extra, sliced, to serve

butter, for cooking

Sauce

1/2 cup brown sugar

1/3 cup coconut cream

Method

1.Sift flour and baking powder together into a large bowl. Stir in coconut, sugar and zest. Make a well in the centre.

2.In a jug, whisk coconut milk and eggs together. Gradually whisk into flour mixture until smooth. Fold in chopped banana. Set aside 30 minutes.

3.Meanwhile to make the sauce; in a saucepan, combine sugar and cream. Stir over low heat until sugar dissolves. Simmer 1-2 minutes to thicken slightly.

4.Cook pancakes in fry pan with a little butter (so they don’t stick) for 2 minutes on one side. Flip when bubbles appear. Cook on other side for 1 minutes. Serve with sauce, extra banana and extra toasted coconut.

Add a splash of dark rum to the sauce, for adults. Resting the batter gives a tender result.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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