coconut pancakes

Coconut pancakes with banana and maple syrup

Ingredients (serves 2)

2 ripe bananas

2 eggs (separated)

125 ml coconut milk

½ cup plain flour

½ tsp baking powder

2 tbl butter

maple syrup, icing sugar and ice cream for serving

Method

1. Sift flour and baking powder into a bowl.
2. Separate eggs. Beat together egg yolks and coconut milk.
3. Gently fold in the sifted flour and baking powder.
4.  In a clean bowl with electric beater, beat eggwhites until soft peaks form, then use a metal spoon to carefully fold into batter.
5. Heat a non-stick frypan over medium heat and add a little of the butter.
6. Drop 3-4 tablespoonfuls of mixture for each pancake into pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while you use remaining batter.
7. Serve 2-3 pancakes per person with banana. Drizzle with syrup. Dust with icing sugar and serve with ice cream.