Banana and Coconut Pancakes Recipe

Ingredients :

1 tablespoon

1/3 cup

2 tablespoons

1/4 cup

1/4 cup

1 cup

1

4

60g

1/3 cup

1/3 cup

Shredded coconut, to serve

Plain flour

Rice flour

Caster sugar

Desiccated coconut

Coconut milk

Egg, lighted beaten

Bananas

Butter, extra

Lightly packed soft brown sugar

Lime juice

Butter for frying

Strips of lime rind, to serve

1. Spread the shredded coconut on an oven tray and toast it in a slow 150^oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
2. Remove the coconut from the tray to prevent it from burning and set aside.
3. Sift the plain and rice flour into a medium bowl.
4. Add the sugar and desiccated coconut and mix through with a  spoon.
5. Make a well in the center of the flour, pour in the combined coconut milk and egg, and beat until smooth.
6. Melt a little butter in a non-stick frying pan.
7. Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
8. Turn the pancake over and cook the other side.
9. Transfer to a plate and cover with a tea towel to keep warm.
10. Repeat with the remaining pancake batter, buttering the pan when necessary.
11. Cut the bananas diagonally into thick slices.
12. 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.
13. Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
14. Stir in the lime juice.
15. Divide the banana among the pancakes and fold over to enclose.
16. Sprinkle with the toasted coconut and strips of lime rind.