COCONUT PANCAKES WITH BANANA AND PASSION FRUIT SYRUP
Steps:
- Preheat the oven to 250 degrees F.
- Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
- Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.
- Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
- Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.
- Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
BANANA AND PASSIONFRUIT PANCAKES
Make and share this Banana and Passionfruit Pancakes recipe from Food.com.
Provided by Sara 76
Categories Breakfast
Time 15m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place flour and sugar into a medium bowl and gradually blend in milk, egg yolks, and 1/4 cup of passionfruit. Whish egg whites to stiff peaks and fold into mixture.
- Heat spray oil in a non stick frying pan over a medium heat. Add 1/2 cup of pancake mixture to pan, arrange 8 banana slices over. Cook for approximately 1 to 2 minutes on each side or until golden and puffed. Repeat to make 12 pancakes.
- Serve pancakes with extra passionfruit.
- Tip: Use fresh passionfruit when in season. 170g can is equivalent to approximately 8 large or 10 small passionfruit.
Nutrition Facts : Calories 428.6, Fat 3.9, SaturatedFat 1.2, Cholesterol 108.2, Sodium 121.4, Carbohydrate 83.3, Fiber 7.9, Sugar 16.6, Protein 16.1
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