Thai-Inspired Banana Coconut Pancakes

Ingredients

Servings

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

US / METRIC

1 cup

GOYA® Coconut Milk

2

Eggs

1 1/2 cups

All-Purpose Flour

1/2 tsp

Vanilla Bean Paste

1 tsp

Baking Powder

2

Bananas

2 Tbsp

Granulated Sugar

1/3 cup

Unsweetened Coconut Flakes

1/4 cup

Unsalted Butter

to taste

Maple Syrup

(optional)

Cooking Instructions

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Step 1

Melt the Unsalted Butter (1/4 cup) 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 (1/2 tsp) .

Step 3

Add the melted and cooled butter and whole fat GOYA® Coconut Milk (1 cup) . Stir until combined.

Step 4

Add the All-Purpose Flour (1 1/2 cups) , Granulated Sugar (2 Tbsp) , Unsweetened Coconut Flakes (1/3 cup) , and Baking Powder (1 tsp) . 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!