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.
1
Heat the milk slightly in a saucepan.
- Coconut milk: 60 ml
2
Mash the bananas with a fork.
- Bananas: 2 pieces
3
Add eggs and stir.
- Chicken egg: 2 pieces
4
Pour in warm milk while stirring simultaneously.
- Coconut milk: 60 ml
5
Add flour, cinnamon, and vinegar mixed baking soda. Mix well.
- Rice flour: 4 tablespoons
- Cinnamon: to taste
- Baking soda: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
6
Fry the pancakes in coconut oil on both sides until golden brown.
- Coconut oil: 2 teaspoons
