- Melted reduced-fat dairy spread (Devondale Light brand), to grease
- 3 ripe medium bananas, peeled, finely chopped
- 2 tablespoons brown sugar
- 1 1/2 tablespoons water
- 1 tablespoon light coconut milk (A Taste of Thai brand)
- Lime wedges, to serve
- 225g (1 1/2 cups) self-raising flour
- 185ml (3/4 cup) light coconut milk (A Taste of Thai brand)
- 185ml (3/4 cup) reduced-fat milk
- 2 eggs, lightly whisked
- 1 tablespoon brown sugar
- Step 1To make the pancake batter, sift the flour into a medium bowl and make a well in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.
- Step 2Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
- Step 3Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.
- Step 4Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.
- Step 5Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges.
You can serve these pancakes sprinkled with toasted shredded coconut, if desired, but it will affect the nutritional count.
- Author: Jan Purser
- Image credit: Con Poulos
- Publication: Australian Good Taste