| Servings | serves |
Ingredients
- 1 cup Plain Flour sifted
- 1 tablespoon Caster Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla Extract
- 1 Egg
- 1 cup Coconut Cream
- 40 grams Butter melted
- 2 Bananas cut into medium chunks
- Butter extra, for cooking
Coconut and Mandarin Sauce
- 1/4 cup Honey
- 1/3 cup Coconut Cream
- 3 segments Mandarin
Ingredients
Coconut and Mandarin Sauce
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Instructions
- Mix the flour, sugar, baking powder and salt in a medium bowl.
- In a separate bowl, combine the vanilla, egg, coconut cream, melted butter and bananas and whisk thoroughly to blend and mash up the bananas. Gently whisk the flour mixture into the liquid mixture until just incorporated. Allow the batter to rest for 5 minutes.
For the coconut & mandarin sauce:
- Heat a small saucepan over medium heat and add the honey. Cook the honey for 1 minute then add the coconut cream and cook for a further 2 minutes. Add the mandarins and remove from the heat and keep warm
- Heat a large flat non-stick frying pan over medium heat. Melt a little butter in the pan and ladle 2 generous tablespoons of the batter into the pan for each pancake, making sure to leave enough room in between each pancake so they are easy to flip and so they do not stick together. Cook for 1-2 minutes, or until golden brown and bubbles appear around the edges, then flip the pancakes and cook for 1-2 minutes more or until the pancakes have risen, are golden brown on both sides and are cooked through.
- Remove the pancakes from the pan to serving plates, and spoon some of the coconut & mandarin sauce over the top and serve.
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