Coconut Banana Pancakes

Name: Coconut Banana Pancakes
Yield: 4
Cuisine: Vanuatu
Ingredients: Ripe bananas, mashed — 3; Plain flour — 150 g (1 1/4 cups); Grated coconut — 50 g (1/2 cup); Egg — 1; Coconut milk — 100 ml (1/3 cup plus 1 tbsp); Sugar — 2 tbsp; Baking powder — 1 tsp; Vegetable oil or butter, for cooking

The Quirky Foodster Team

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Servings

Ingredients

Ripe bananas, mashed — 3
Plain flour — 150 g (1 1/4 cups)
Grated coconut — 50 g (1/2 cup)
Egg — 1
Coconut milk — 100 ml (1/3 cup plus 1 tbsp)
Sugar — 2 tbsp
Baking powder — 1 tsp
Vegetable oil or butter, for cooking

Method

In a mixing bowl, combine the mashed banana, flour, grated coconut, egg, coconut milk, sugar and baking powder to form a smooth, thick batter.
Heat a lightly oiled or buttered frying pan over medium heat.
Spoon portions of the batter into the pan, flattening slightly, and cook for 2-3 minutes per side, until golden brown and cooked through.
Repeat with the remaining batter.
Serve warm, plain or with a drizzle of extra coconut milk or honey.

Introduction: These soft, lightly sweetened pancakes combine mashed banana with coconut, reflecting the abundance of both ingredients across Vanuatu.

Cultural Background: These soft, lightly sweetened pancakes combine mashed banana with coconut, reflecting the abundance of both ingredients across Vanuatu. A popular sweet treat enjoyed as a dessert or afternoon snack, they're simple to prepare with everyday pantry staples.

Tips: Use very ripe bananas for the best natural sweetness and flavour. Cook over moderate heat so the pancakes cook through without burning the outside. Serve warm, shortly after cooking, for the best texture.

Variations: Add a pinch of ground cinnamon to the batter for extra warmth. Top with sliced fresh fruit for a more elaborate presentation. Drizzle with honey or condensed milk for extra sweetness. Vegetarian as written; a vegan version can use a flax egg substitute in place of the egg.

Storage: Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Reheating: Reheat in a dry pan over low heat for 1-2 minutes per side, or in a low oven, until warmed through.

FAQs:

Q: Can I use frozen or overripe bananas?

A: Yes, overripe bananas actually work particularly well, offering the best natural sweetness for these pancakes.

Q: Can I make these pancakes ahead of time?

A: They're best enjoyed fresh and warm, though leftovers can be refrigerated and gently reheated.

Q: Are these pancakes very sweet?

A: They have a mild, natural sweetness from the banana and added sugar, adjustable to taste.