Ingredients
The following ingredients have 4 Servings
- finely grated zest and juice of 1 lime
- 1 tbsp light muscovado sugar
- 2 tbsp desiccated coconut
- 2 bananas
- 100 g gluten free plain flour
- 2 eggs
- 400 ml can coconut milk
- 25 g desiccated coconut
Instruction
- Make the filling, combine the lime juice, zest, sugar and coconut in a bowl. Slice the bananas and add to the mixture, stir to combine. Set aside.
- Make the pancakes. Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the coconut milk.
- Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
- Beat until smooth then gradually beat in the remaining coconut milk. Stir in the desiccated coconut.
- Heat a little oil in a 20cm/8in heavy based frying pan. (I use a silicon pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tbsp of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
- Cook for about 1 minute until the underside is golden.
- Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.