Thai Banana Pancakes with Coconut Cream

Ingredients

• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 0.25 teaspoon Salt
• 2 medium Mashed Bananas
• 1 cup Coconut Milk
• 2 tablespoons Coconut Oil (Melted)
• 1 teaspoon Vanilla Extract
• 1 can Coconut Cream (Refrigerated)
• 4 tablespoons Maple Syrup
• 2 tablespoons Toasted Coconut Flakes

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 2 teaspoons Baking Powder, and 0.25 teaspoon Salt until well combined.
2. 2In a separate medium bowl, mash the 2 medium Bananas until smooth. Then, add and whisk in the 1 cup Coconut Milk, 2 tablespoons Melted Coconut Oil, and 1 teaspoon Vanilla Extract until everything is smoothly combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spoon until the batter is just combined. A few small lumps are okay; do not overmix.
4. 4Heat a non-stick frying pan or griddle over medium heat, approximately 350°F (175°C). If needed, lightly grease the pan with a tiny bit of coconut oil (not listed as an ingredient, so proceed without if not available).
5. 5For each pancake, pour 1/4 cup of batter onto the hot frying pan. Cook for 2 to 3 minutes on the first side, until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
6. 6While the pancakes are cooking, open the can of Coconut Cream (which has been refrigerated). Scoop the thick cream from the top into a clean bowl. Using a whisk or electric mixer, whip the 1 can Coconut Cream until it becomes light and fluffy.
7. 7Serve the cooked pancakes immediately. Top each serving with a generous dollop of the whipped coconut cream, a drizzle of the 4 tablespoons Maple Syrup, and a sprinkle of the 2 tablespoons Toasted Coconut Flakes.

Related Guides