Thai-Inspired Banana Coconut Pancakes

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

240 mL

Coconut Milk

2

Eggs

185 g

All-Purpose Flour

3 g

Vanilla Bean Paste

4 g

Baking Powder

2

Bananas

25 g

Granulated Sugar

35 g

Unsweetened Coconut Flakes

55 g

Unsalted Butter

to taste

Maple Syrup

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Melt the Unsalted Butter (55 g) then let it cool. Peel and slice up half of the ripe Bananas (2) .

Step 2

Mash the bananas with a fork and combine it with the whole Eggs (2) and Vanilla Bean Paste (3 g) .

Step 3

Add the melted and cooled butter and whole fat Coconut Milk (240 mL) . Stir until combined.

Step 4

Add the All-Purpose Flour (185 g) , Granulated Sugar (25 g) , Unsweetened Coconut Flakes (35 g) , and Baking Powder (4 g) . Stir until just combined.

Step 5

Heat a nonstick pan over medium heat. Ladle 1/4 cup of batter onto the pan for smaller pancakes. Cook on one side until the edges are just set and tiny bubbles appear on the surface of the pancake, about 2 minutes.

Step 6

Flip the pancakes and cook for another 2 minutes. Transfer pancakes to a plate and continue cooking pancakes until all the batter has been used.

Step 7

Slice up the remaining bananas and use it to decorate your pancakes. Drizzle some Maple Syrup (to taste) and serve. Enjoy!