Coconut pancakes with banana and crème fraiche

We’re celebrating! Well, I am at least because I passed my oral exam! I was super nervous in the lead up to it, because if you don’t pass, you fail the unit. Fail the unit, and you can’t continue the course. So it was such a huge relief when I found out that I passed and I can’t think of a better way to celebrate than with these gorgeous babies. They really are something special!

Thanks to Valli Little for the recipe.

Coconut pancakes with banana and crème fraiche

Serves 3 to 4

  • 3 ripe bananasIMG_0745
  • 4 eggs, separated
  • 1 cup of coconut milk
  • 1 cup of plain flour
  • 1 tsp baking powder
  • crème fraiche, shredded coconut and caramel sauce (recipe follows), to serve

Mash 1 banana in a bowl, set aside.

Place the egg yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the flour, baking powder and mashed banana until combined.

Whisk the egg whites in a separate bowl, until stiff peaks form, then fold into the batter.

Heat a non stick frypan over medium heat and brush with a little melted butter. Place heaped tablespoons of batter into the frypan. Cook for 2-3 minutes a side or until golden and cook through. If you need to cook a second batch, keep the cooked pancakes warm.

To serve, slice the remaining bananas. Arrange the pancakes in stacks on serving plates, alternating each layer with banana slices and crème fraiche. Drizzle with caramel sauce, dust with icing sugar and finish with a sprinkle of shredded coconut. You can add a sprinkle of salt over the caramel sauce- it’s totally divine!

Caramel sauce

Makes one cup

  • 50g unsalted butter
  • ½ cup firmly packed brown sugar (raw sugar will do in a pinch, if you don’t have brown, like I did.)
  • 3 tbsp golden syrup
  • 150ml thickened cream
  • 1 tsp vanilla extract

Place all ingredients in a pan over low heat, stir to dissolve sugar, then simmer for 5 minutes until thickened.

The leftovers will keep in the fridge.

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