Craving a delightful and easy-to-make dessert that's both satisfying and exotic? Look no further than these irresistible Banana Coconut Pancakes! This Thai-inspired recipe brings together the creamy sweetness of coconut milk with the natural sweetness of ripe bananas for a pancake experience like no other. Forget complicated recipes and lengthy prep times – these pancakes are surprisingly quick and simple to whip up, perfect for a weeknight treat or a fun weekend brunch. The subtle hint of coconut enhances the banana's flavour beautifully, creating a truly harmonious taste sensation.
Imagine fluffy, golden-brown pancakes, infused with the delicate aroma of coconut and the comforting taste of banana. These pancakes are incredibly versatile; enjoy them plain, topped with fresh fruit, a drizzle of honey, or a scoop of your favourite ice cream. Ready to create your own pancake paradise? Let's dive into the step-by-step instructions to make these amazing Banana Coconut Pancakes.
Tools Needed
- Mixing bowl
- Frying pan
Ingredients
- Bananas (ripe, black): 4-5 pieces
- Young Coconut: 1 can (200 grams)
- Coconut Milk: 4-5 tablespoons
- Glutinous Rice Flour: 16 tablespoons (130 grams)
- Tapioca Flour: 5 tablespoons (50 grams)
- Coconut Sugar: 3 tablespoons
- Salt: 1/4 teaspoon
- White Sesame Seeds: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Banana Coconut Batter
- Peel the bananas. (The blacker, the better!)
- In a mixing bowl, mash the bananas. Add coconut sugar (3 tablespoons) and salt (1/4 teaspoon). Mix well until sugar dissolves.
- Add glutinous rice flour (16 tablespoons/130 grams) and tapioca flour (5 tablespoons/50 grams). Mix thoroughly using your hands.
- Gradually add coconut milk (4-5 tablespoons), mixing until well combined. The mixture should not be too watery.
- Stir in young coconut (1 can/200 grams) and white sesame seeds (2 tablespoons). Mix until just combined.
Step 2. Cook the Pancakes
- Heat a frying pan with a thin layer of oil over low heat.
- Pour small amounts of batter onto the hot pan, forming thin pancakes. Cook until golden brown on both sides, flipping gently when edges start to set. Adjust cooking time depending on thickness.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use ripe, black bananas for the best flavor and sweetness.
- Use soft sugar for easier mixing.
- Add coconut milk gradually to avoid a watery batter.
- Cook over low heat to prevent burning before the inside is cooked.
Nutrition
- N/A
FAQs
1. Can I use frozen bananas?
Yes! Frozen bananas work great, just make sure they're thawed and well-mashed before adding them to the batter. They might add a slightly icier texture, but the flavor will be the same.
2. What can I use instead of coconut milk?
Regular milk (dairy or non-dairy) will work as a substitute, but the flavor will be different. For a similar creamy texture, you could try using full-fat yogurt.
These Easy Banana Coconut Pancakes are the perfect blend of simple preparation and delightful taste. Enjoy this quick and satisfying Thai-inspired dessert anytime, whether it's a special occasion or a cozy night in. So grab your ingredients and get ready to experience the deliciousness!