Kosraean Banana Pancakes (Loaf en Us)
The Quirky Foodster Team
Ingredients
- Ripe bananas, mashed — 4
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Baking powder — 1 tsp
- Coconut milk — 1/4 cup (60 ml / 2 fl oz)
- Egg — 1
- Oil, for frying
- Of salt — pinch
Method
- Mash the bananas in a bowl until smooth.
- Add the flour, sugar, baking powder, coconut milk, egg and salt, mixing to a thick, smooth batter.
- Heat a little oil in a frying pan over medium heat.
- Spoon small rounds of batter into the pan and cook for 2–3 minutes per side until golden and cooked through.
- Serve warm.
Introduction: Soft, lightly sweet pancakes made from mashed ripe bananas, a favourite breakfast on Kosrae where banana trees grow in abundance.
Cultural Background: Kosrae’s fertile volcanic soil supports some of the richest banana growth in the Federated States of Micronesia, and mashing the ripe fruit into a simple pancake batter is a common way island families use the harvest each morning.
Tips: Use very ripe, spotted bananas for the best natural sweetness. Keep the pancakes small so the centre cooks through before the outside browns too much.
Variations: Add a pinch of ground cinnamon to the batter. Top with a drizzle of coconut cream instead of syrup.
Storage: Store cooled pancakes in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in a dry pan over low heat for 1 minute per side.
Nutrition: Per serving (approx., 2 pancakes): 240 kcal, 5 g protein, 6 g fat, 42 g carbohydrate.
FAQs:
Q: Can I use plantains instead of bananas?
A: Ripe, sweet bananas work best; plantains would need
Q: Is coconut milk necessary?
A: It adds richness and a subtle tropical flavour, though regular milk
- Ripe bananas, mashed — 4
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Baking powder — 1 tsp
- Coconut milk — 1/4 cup (60 ml / 2 fl oz)
- Egg — 1
- Oil, for frying
- Of salt — pinch
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