Banana Pancakes with Coconut Caramel Sauce

Banana-Pancakes-with-coconut



Banana Pancakes with Coconut Caramel

High cal Calories 2199kcal

Low fat Total Fat 47g

High sat-fat Saturated Fat 37g

High chol Cholesterol 186mg

High sodium Sodium 1018mg

High carbs Total Carbohydrate 456g

Serving size 1593g Calories from fat 424kcal Fiber 35g Protein 29g Sugar 276g
2 servings

Ingredients

  • 2 eggs ( separated)
  • 1 tablespoon of castor ( granulated) sugar
  • 125gm (3oz) self raising flour
  • 1 teaspoon baking powder
  • 4 5 medium bananas
  • 2 tablespoons of milk or coconut milk
  • Caramel Sauce
  • 250gm (8 oz) dark coconut sugar (you can also use palm sugar or brown sugar)
  • 200ml ( ¾ cup) coconut cream (or thick unsweetened coconut cream, or thickened heavy dairy cream)
  • 80ml (1/4 cup) water
  • 1-2 Tablespoon lemon juice

Directions

  1. Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside
  2. Mash the bananas in a bowl ( or puree in a processor). Mix in the sugar, egg yolks, and coconut milk. Combine well then stir in the (well mixed) flour and baking powder, till just combined.
  3. Beat the egg whites in a clean bowl till soft peak and fold gently through the pancake mixture.
  4. Heat a fry pan and cook pancakes in batches, any size you like.
  5. Chill a container of coconut cream. It thickens up when chilled and can be used like whipped cream.

Recipe and Photo: My Kitchen Stories / CC BY-SA



This entry was posted by STL Cooks in