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Banana and Coconut Pancakes Recipe

Banana and Coconut Pancakes Recipe

Ingredients :

1 tablespoon shredded coconut

1/3 cup plain flour

2 tablespoons rice flour

1/4 cup caster sugar

1/4 cup desiccated coconut

1 cup coconut milk

1 egg, lightly beaten

4 bananas

60g butter

1/3 cup soft brown sugar

1/3 cup lime juice

Butter for frying

Strips of lime rind, for serving


Method :

Use an oven tray and spread out the shredded coconut. Toast in the oven at 150oC for 10 minutes, shaking the tray occasionally. Once toasted, remove from the tray to prevent it from burning. Sift both flours into a medium bowl. Add sugar and desiccated coconut, mix well. Make a small hole at the center of the flour, pour in the combined coconut milk and egg. Beat until smooth.


Heat up a non-stick frying pan with a little butter. Pour 3 tablespoons of the pancake mixture and cook over medium heat until the bottom is golden brown. Turn and cook on the reverse side. Transfer to a plate and cover to keep warm. Repeat the process, buttering the pan when necessary.


Cut the bananas into a thick diagonal slices. Heat the butter in the pan, add the banana, tossing to ensure they are evenly coated. Cook over medium heat until the banana is soften and brown. Sprinkle with brown sugar and shake the pan gently until the sugar has melted. Add in the lime juice into the pan. Divide the banana equally among the pancakes and fold to enclose. Sprinkle with toasted coconut and strips of lime rind for serving.

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