Banana pancakes with coconut milk

2 servings

20 minutes

Banana pancakes in coconut milk are a delicate and aromatic treat that combines exotic coconut notes with the natural sweetness of bananas. This recipe is inspired by European cuisine, adapted to modern gastronomic trends using alternative flours and plant-based ingredients. The pancakes are airy thanks to baking soda, while cinnamon adds a warm, spicy touch. Coconut milk and oil make the texture especially soft and velvety. Perfect for breakfast or a light dessert, they pair wonderfully with honey, nuts, or berries. This dish is a harmony of taste and health, an ideal choice for those who appreciate natural ingredients and refined gastronomic pleasure.

Energy value per serving

• Calories: 473.5
• Proteins: 12.6g
• Fats: 20.3g
• Carbohydrates: 61.3g

Ingredients

• Coconut milk: 60 ml
• Bananas: 2 pc
• Rice flour: 4 tbsp
• Chicken egg: 2 pc
• Cinnamon: to taste
• Soda: 1 tsp
• Apple cider vinegar: 1 tsp
• Coconut oil: 2 tsp

Cooking steps

1. Heat the milk slightly in a saucepan.

   Required ingredients:

   • Coconut milk: 60 ml

2. Mash the bananas with a fork.

   Required ingredients:

   • Bananas: 2 pieces

3. Add eggs and stir.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Pour in warm milk while stirring simultaneously.

   Required ingredients:

   • Coconut milk: 60 ml

5. Add flour, cinnamon, and vinegar mixed baking soda. Mix well.

   Required ingredients:

   • Rice flour: 4 tablespoons
   • Cinnamon:  to taste
   • Soda: 1 teaspoon
   • Apple cider vinegar: 1 teaspoon

6. Fry the pancakes in coconut oil on both sides until golden brown.

   Required ingredients:

   • Coconut oil: 2 teaspoons