Coconut Banana Pancakes Food

COCONUT BANANA PANCAKES

Steps:

• Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
• Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
• Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
• Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

COCONUT-BANANA PANCAKES

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.

COCONUT & BANANA PANCAKES

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.

WHOLE30 BANANA PANCAKES

Steps:

• In a medium bowl, mash the banana.
• Add the eggs and whisk until combined.
• Stir in the flours and salt until well mixed.
• Heat a griddle on medium heat and melt ghee on it.
• Spoon the batter onto the griddle- keeping them small. You should get 4 small pancakes
• Cook until the bottom is golden brown, about 3-5 mins. Gently flip and repeat.
• DEVOUR!

COCONUT BANANA PANCAKES

Steps:

• Pour flours, sugar, baking powder, and salt into a mixing bowl and whisk together.
• Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.
• Fold in banana and coconut and stir until well mixed.
• Place a skillet over medium heat and melt 1 tablespoon butter.
• Scoop ¼ cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until the surface begins to bubble a little.
• Carefully flip the pancake and continue to cook for an additional 2 to 3 minutes.
• Remove from skillet and repeat until all of the batter has been used.
• Finish pancakes with sliced bananas, extra shredded coconut and a drizzle of syrup.

COCONUT PANCAKES WITH BANANA AND PASSION FRUIT SYRUP

Steps:

• Preheat the oven to 250 degrees F.
• Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
• Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.
• Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
• Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.
• Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.

BANANA AND COCONUT PANCAKES

Steps:

• Preheat oven to 375 degrees.
• 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.
• Remove the coconut from the tray to prevent it from burning and set aside.
• Sift both flours into a medium bowl.
• Add the sugar and desiccated coconut and mix through with a spoon.
• Put the beaten egg and coconut milk together in small bowl.
• Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
• Add in the three tablespoons of melted butter.
• Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
• Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
• Turn the pancake over and cook the other side.
• Transfer to a plate and cover with a tea towel to keep warm.
• Repeat with the remaining pancake batter, buttering the pan when necessary.
• Cut the bananas diagonally into thick slices.
• 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.
• Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
• Stir in the lime juice.
• Divide the banana among the pancakes and fold over to enclose.
• Sprinkle with the toasted coconut and strips of lime rind.

BANANA COCONUT PANCAKES (IN THE BLENDER!)

Steps:

• In a blender, combine eggs, banana, yogurt, milk, oil, honey, and vanilla. Blend until smooth.
• On the top of the wet ingredients pile the flour, oats, baking powder, coconut, and salt. Mix together gently to combine without mixing into wet ingredients. Blend briefly until just combined, scraping down sides as needed.
• Heat a large skillet over medium heat - grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.
• Serve immediately with your favorite toppings.