Banana And Coconut Pancakes

An asian dessert for coconut and bananas lovers from asia online.

Steps

Preheat oven to 375 degrees.

Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden , shaking the tray occasionally.

Remove the coconut from the tray to prevent it from burning and set aside.

Sift both flours into a medium bowl.

Add the sugar and desiccated coconut and mix through with a spoon.

Put the beaten egg and coconut milk together in small bowl.

Make a well in the center of the flour , pour in the combined egg and coconut milk , and beat until smooth.

Add in the three tablespoons of melted butter.

Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.

Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.

Turn the pancake over and cook the other side.

Transfer to a plate and cover with a tea towel to keep warm.

Repeat with the remaining pancake batter , buttering the pan when necessary.

Cut the bananas diagonally into .

Ingredients

shredded coconut, all-purpose flour, rice flour, caster sugar, desiccated coconut, egg, coconut milk, butter, bananas, brown sugar, lime juice, lime rind