A decadent breakkie that will take you away to paradise with a coconut twist and the sweetness of banana. The perfect breakfast in bed!approx. 10 medium pancakes 1 hr (incl. resting time) A little bit tricky
1. Place the flour, baking powder, salt and caster sugar into a large mixing bowl and use a hand whisk to combine and remove any lumps.
2. In a jug mix the eggs, coconut cream and vanilla well.
3. Pour the wet ingredients into the flour mixture and whisk together until well combined. Place into a large pouring jug and set aside for at least 30 minutes.*
4. Meanwhile, combine the crumble ingredients in a microwave safe dish. Cook on high for 60 seconds, remove and stir. Repeat and set aside to cool and “set”.
5. Heat a large, heavy based non stick fry pan over medium high heat until hot.*
6. Meanwhile, slice the bananas into pieces around ½ cm thick on a slight angle.
7. Pour the pancake mixture into the hot pan to form circular cakes. Place a few banana slices on the uncooked top side of each one. Allow to cook until bubbles start to form and pop on the top and the underside is browned. Flip with an egg slide or spatula and cook on the other side. Remove and set aside and repeat with remaining batter.
8. Serve pancakes stacked and topped with extra sliced banana, vanilla yoghurt, pure maple syrup and crumble.
*Pure maple syrup is made from the maple tree as opposed to maple “flavoured” syrups which are made with processed sugars and other ingredients.
*Resting the pancake batter is important to help them turn out soft and light. Pancake batter can be made the day before and left in the fridge, covered in cling film, overnight if preferred. Remove the fridge one hour before cooking to come to room temperature.
*If you use a good quality, heavy based, non stick fry pan you won’t need any oil or butter for cooking and will get a nice even browning on the pancakes.