Coconut and banana Pan cake
15 Minutes
Preparation Time
30 Minutes
Cooking Time
10
Serving
You will need
- MILKMAID 3 tbs
- Plain flour 1 cup
- Sugar (powdered) 1/3 cup
- Eggs (beaten) 2
- Maggi Coconut Milk powder 2 tsp
- Butter (melted) 5-6 tsp
- Vanilla ½ tsp
- Bananas (sliced) 2
- Salt Pinch of Salt
Nutritional Information
- Energy : 169 kcal
- Carbohydrate : 21.5 g
- Protein : 1.9 g
- Fat : 8.2 g
Let’s make it
Step 1
Sift the flour into a large bowl with sugar, MILKMAID, eggs, Coconut milk powder, butter, vanilla and a pinch of salt. Whisk to combine and then stand at room temperature for 30 minutes.
Step 2
Check the consistency of the batter before you start to cook the pancakes, the mixture should resemble runny cream. If it’s too thick, add a little warm water.
Step 3
Brush a non-stick frying pan with extra melted butter and place over medium heat. Pour in enough batter to coat the base of the pan, then cook for 1-2 minutes each side until golden. Remove to a plate and keep warm. Repeat with remaining batter to make 12 pancakes.
Step 4
To serve, fold crepes into triangles on plates, tuck in banana slices, drizzle with warm chocolate sauce and cream.
