Ingredients
-
1
-
1/3
-
2
-
1/4
-
1/4
-
1
-
1
-
3
-
4
-
1/3
-
-
-
-
-
Directions
Banana and Coconut Pancakes, An Asian dessert for coconut and bananas lovers from Asia Online., I made only one change with this recipe; didn’t have a banana so stopped at the point of using that. I did have left over coconut milk and wanted to use it up so made these for breakfast. Oh so good, just the right amount of sweetness without being overpowering. Served with butter and a splash of warm maple syrup – YUM
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
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
Done
|
Remove the Coconut from the Tray to Prevent It from Burning and Set Aside. |
|
4
Done
|
Sift Both Flours Into a Medium Bowl. |
|
5
Done
|
Add the Sugar and Desiccated Coconut and Mix Through With a Spoon. |
|
6
Done
|
Put the Beaten Egg and Coconut Milk Together in Small Bowl. |
|
7
Done
|
Make a Well in the Center of the Flour, Pour in the Combined Egg and Coconut Milk, and Beat Until Smooth. |
|
8
Done
|
Add in the Three Tablespoons of Melted Butter. |
|
9
Done
|
Melt a Little Extra Butter in a Large Non-Stick Frying Pan-If You Have a Crepe Pan Use That. |
|
10
Done
|
Pour 3 Tablespoons of the Pancake Mixture Into the Pan and Cook Over Medium Heat Until the Underside Is Golden. |
