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Banana pancakes with coconut cream

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 125ml (1/2 cup) thin cream, chilled
  • 2 tablespoons caster sugar
  • 1 x 165ml can coconut cream
  • 250ml (1 cup) cold water
  • 1 x 200g bottle pancake shake mix (Green's brand)
  • 2 ripe bananas, peeled, thinly sliced


  • 1
    Use an electric beater to whip the cream and caster sugar in a medium bowl until soft peaks form. Add the coconut cream and whip until firm peaks form. Cover with plastic wrap and place in the fridge.
  • 2
    Meanwhile, add water to the pancake mixture and mix according to the packet directions. Heat a 20cm (base measurement) non-stick frying pan over high heat. Pour one-quarter of the batter into the pan so it just covers the base. Cook for 1-2 minutes on each side or until golden. Repeat in 3 more batches with remaining batter.
  • 3
    To serve, fold pancakes in half and place on serving plates. Divide the banana evenly among pancakes. Fold over to enclose filling and serve with coconut cream.

Source: taste.com.au


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