Cooking Instructions
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Step 1
Sift
All-Purpose Flour (250 g)
and
Baking Powder (10 g)
into a large bowl. Add
Granulated Sugar (35 g)
,
Sea Salt (3 g)
, and
Unsweetened Shredded Coconut (60 g)
. Mix lightly with a wooden spoon.
Step 2
In a separate bowl, whisk
Eggs (2)
,
Coconut Water (240 mL)
,
Coconut Milk (240 mL)
,
Whole Milk (180 mL)
,
Vanilla Extract (5 mL)
,
Coconut Oil (30 mL)
, and
Unsalted Butter (30 g)
.
Step 3
Make a well in the center of the flour mixture and pour in the egg and milk mixture. Mix lightly to combine. Leave the batter clumpy, don’t overmix.
Step 4
Add
Bananas (2)
to the batter. Stir lightly to distribute evenly.
Step 5
Heat the lightly oiled griddle to 275 degrees F (135 degrees C) or frying pan on medium, using a combination of
Extra-Virgin Olive Oil Cooking Spray (as needed)
and butter.
Step 6
Pour the pancake batter onto the griddle. Use 1 cup-sized ladle or measuring cup for large cakes, and 1/4 cup for small. Cook for 2-3 minutes on one side until the top of the pancakes has bubbles.
Step 7
Flip carefully with a thin spatula. Cook until brown and crisp, for another 2-3 minutes.
Step 8
Transfer to plate or platter and serve immediately with your choice of toppings.
