COCONUT & BANANA PANCAKES RECIPE | BBC GOOD FOOD
These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends
Provided by Lulu Grimes
Categories Breakfast, Brunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
- Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
- Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
Nutrition Facts : Calories 179 calories, FatContent 8 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
COCONUT-BANANA PANCAKES RECIPE - NYT COOKING
Coconut and banana pair up in a heavenly way, especially for breakfast. Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour. A generous helping of banana lends a rich creaminess to the cakes. Be sure to have extra butter to drizzle on top, and you'll probably want to double the recipe. They're that good.
Provided by Alison Roman
Total Time 15 minutes
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
- Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 5 grams, CarbohydrateContent 80 grams, FatContent 15 grams, FiberContent 9 grams, ProteinContent 16 grams, SaturatedFatContent 9 grams, SodiumContent 1097 milligrams, SugarContent 28 grams, TransFatContent 0 grams
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