Thai Banana Pancakes with Coconut Cream (Dairy-Free)

Ingredients

• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 medium Mashed Ripe Bananas
• 1 cup Coconut Milk
• 2 tablespoons Coconut Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 2 tablespoons Coconut Oil
• 1/2 cup Coconut Cream (for topping)
• 2 tablespoons Toasted Coconut Flakes (for topping)

Instructions

1. 1In a large bowl, whisk together the 1 cup of All-Purpose Flour, 2 teaspoons of Baking Powder, and 1/4 teaspoon of Salt.
2. 2In a separate medium bowl, mash the 2 medium Ripe Bananas until smooth. Add the 1 cup of Coconut Milk, 2 tablespoons of Coconut Sugar, 1 teaspoon of Vanilla Extract, and 1/2 teaspoon of Ground Cinnamon to the mashed bananas. Mix everything together until well combined.
3. 3Pour the wet banana mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until the ingredients are just combined. It's okay if there are a few small lumps; do not overmix.
4. 4Place a 10-inch non-stick frying pan or griddle over medium heat. Add 1 tablespoon of the 2 tablespoons of Coconut Oil to the pan and let it heat up until it shimmers, about 1-2 minutes. This is approximately 350°F (175°C).
5. 5Using a 1/4 cup measuring cup, pour batter onto the hot, oiled pan for each pancake. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake with a spatula.
6. 6Cook the second side for another 2 to 3 minutes, until golden brown and cooked through. Remove the pancake from the pan and place it on a plate. Repeat this process with the remaining batter, adding the remaining 1 tablespoon of Coconut Oil to the pan if needed between batches.
7. 7Serve the pancakes immediately while hot. Top each serving with 1/4 cup of the 1/2 cup Coconut Cream and sprinkle with 1 tablespoon of the 2 tablespoons Toasted Coconut Flakes.

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