Banana And Coconut Pancakes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon shredded coconut, to serve
• 1/3 cup all-purpose flour
• 2 tablespoons rice flour
• 1/4 cup caster sugar
• 1/4 cup desiccated coconut
• 1 egg, lighted beaten
• 1 cup coconut milk
• 3 tablespoons butter, melted
• 4 bananas
• 1/3 cup brown sugar, lightly packed soft
• 1/3 cup lime juice
• butter (for frying pancakes and batter)
• 1 slice lime rind, to serve

Recipe

• 1 preheat oven to 375 degrees.
• 2 spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
• 3 remove the coconut from the tray to prevent it from burning and set aside.
• 4 sift both flours into a medium bowl.
• 5 add the sugar and desiccated coconut and mix through with a spoon.
• 6 put the beaten egg and coconut milk together in small bowl.
• 7 make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
• 8 add in the three tablespoons of melted butter.
• 9 melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
• 10 pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
• 11 turn the pancake over and cook the other side.
• 12 transfer to a plate and cover with a tea towel to keep warm.
• 13 repeat with the remaining pancake batter, buttering the pan when necessary.
• 14 cut the bananas diagonally into thick slices.
• 15 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.
• 16 sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
• 17 stir in the lime juice.
• 18 divide the banana among the pancakes and fold over to enclose.
• 19 sprinkle with the toasted coconut and strips of lime rind.