Who doesn’t love different varieties of pancakes? pan cakes are our ultimate comfort breakfast no matter how the weather is! Here is a recipe of these delicious pancakes which will leave you asking for more!

 

INGREDIENTS

 

4 eggs, separated

 

1 cup (250ml) coconut milk

 

1 cup (150g) plain flour, sifted

 

1 teaspoon baking powder, sifted

 

3 ripe bananas

 

Melted unsalted butter, to grease

 

Creme fraiche, to serve

 

Icing sugar, to serve

 

Shredded coconut, to serve

 

CARAMEL SAUCE

 

50g unsalted butter

 

1/2 firmly packed cup (100g) brown sugar

 

3 tablespoons golden syrup

 

150ml thickened cream

 

1 teaspoon vanilla extract

 

Method:

1.

Stir all sauce ingredients in a pan over low heat to dissolve sugar, then simmer for 5 minutes until thickened. Set aside.

 

2.

Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.

 

3.

Heat a non-stick frypan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter to make a total of 9 pancakes.

 

4.

Slice remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and creme fraiche. Drizzle with caramel sauce, then dust with sugar and sprinkle with coconut.