Banana pancakes

Banana-pancakes

Prepare Time: 0:10 | Cook Time: 0:20 | Difficulty: EASY

These pancakes are so delicious yet low in kilojoules for all the satisfaction but none of the guilt.

Ingredients

Pancake batter

Nutrition

Energy

1170kJ

Fat saturated

3.00g

Fat Total

5.00g

Carbohydrate sugars

g

Carbohydrate Total

51.00g

Dietary Fibre

3.00g

Protein

8.50g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. To make the pancake batter, sift the flour into a medium bowl and make a well in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.

  2. Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.

  3. Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.

  4. Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.

  5. Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges.


Australian Good Taste – November 2004 , Page 106

Recipe by Jan Purser
Photography by Con Poulos

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