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Banana and Coconut Pancakes Recipe


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     Banana and Coconut Pancakes

Category   Breakfast - Brunch
Sub Category   None

1 tbsp baking powder
1 tsp bicarbonate of soda/baking soda
1 ripe banana (mashed)
1 large handful of shredded dried coconut
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams butter (melted and cooled)
300 ml milk
250 grams plain flour
butter for frying

1. Mix all the ingredients together in a bowl – add the baking powder and baking soda last 2. Place a stick proof frying pan on the stove at a medium high heat and enough butter that, once melted, glazes the bottom of the pan lightly 3. Ladel in the mix – as thick as you like… to tastes 4. Flip once the bottom side is solid and the top has started to bubble a bit (after about 40 seconds on high heat)
5. Fry on the other side for another 30-40 seconds (or less once the bottom of the pancake seems sealed and solid) 6. Serve with white chocolate, cooked bananas and blueberry compote on top. OR simple maple syrup

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