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.