Monday, July 23, 2012

Sunday Morning Pancakes

Banana-coconut pancakes

Sunday morning, a time for relaxing, lingering, and enjoying delicious food. One of our favorite things to whip up on a weekend morning is these Banana-coconut pancakes. Served here with fresh fruit salad and maple syrup, but could be equally good with a pile of fresh (or canned) pineapple, a drizzle of maple syrup, and a sprinkle of coconut.


Banana-Coconut Surprise Pancakes

* You can use either ripe or over ripe bananas in this. If you use an over-ripe banana mix it in with the other wet ingredients.*

1. Whisk together:
- 1 1/2 cups flour (we've been using half whole wheat while I've been pregnant to great success)
- 3 Tbsp sugar
1 1/2 tsp baking powder
- Pinch of salt

2. Whisk together in a separate bowl:
1 3/4 cups milk
- 3 Tbsp melted butter
1/2 tsp almond extract

3. Gently combine the dry and wet ingredients until just moist, then fold in:
- 1 cup fresh scraped coconut or ~1/2 cup dried coconut
- 1 ripe banana, thinly sliced 

4. Heat a pan over medium heat and pour in some oil. Pour ~1/3 cup of batter into pancake shaped blobs and cook until bubbles form on surface, flip, and finish cooking. Place pancakes on a plate, cover in a clean tea towel, and keep warm in the oven.

Mmmmmmm. Yum!

1 comment:

  1. Looks good alright. Mum is just whipping up some fresh corn on the cob and noodles with shrimp. Day after tomorrow its off to Lindeman to make jambalaya. Love, Dad