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Coconut pancakes with banana and creme fraiche

  • 0:15 Prep
  • 0:20 Cook
  • 3 Servings


  • 4 eggs, separated
  • 1 cup (250ml) coconut milk
  • 1 cup (150g) plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • 3 ripe bananas
  • Melted unsalted butter, to grease
  • Creme fraiche, to serve
  • Icing sugar, to serve
  • Shredded coconut, to serve

Caramel sauce

  • 50g unsalted butter
  • 1/2 firmly packed cup (100g) brown sugar
  • 3 tablespoons golden syrup
  • 150ml thickened cream
  • 1 teaspoon vanilla extract


  • 1
    Stir all sauce ingredients in a pan over low heat to dissolve sugar, then simmer for 5 minutes until thickened. Set aside.
  • 2
    Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.
  • 3
    Heat a non-stick frypan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter to make a total of 9 pancakes.
  • 4
    Slice remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and creme fraiche. Drizzle with caramel sauce, then dust with sugar and sprinkle with coconut.

Source: taste.com.au


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