The World Vegetarian Cookbook/1999

Coconut and Banana Pancakes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes, plus 20 minutes standing time 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup rice flour pinch of salt 2 eggs
1-1/2 cups thin coconut milk green food coloring (optional) 2 tbsps unsweetened shredded coconut
oil for frying FILLING: 2 tbsps lime juice grated rind of 1/2 lime
1 tsp sugar 1 tbsp unsweetened shredded coconut 2 bananas



1 Place the flour and the salt in a mixing bowl and make a well in the center. Drop the eggs and a little of the coconut milk into the well.
2 Using a wooden spoon, beat well, slowly incorporating the flour until you have a smooth, thick paste.
3 Gradually beat in the remaining coconut milk. Stir in a few drops of food coloring, if using. Allow to stand for 20 minutes.
4 Meanwhile, make the filling. Mix together the lime juice, rind, sugar, and 1 tbsp coconut. Slice the bananas and toss them in the mixture.
5 Stir the 2 tbsps coconut into the pancake batter. Heat a little oil in a 8-inch heavy-based skillet. Pour off the excess and spoon in about 4 tbsps of the batter. Swirl to coat the pan. Cook for about 1 minute, or until the underside is golden.
6 Flip or toss the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat until all the batter is used. Fill the pancakes with the banana mixture and serve immediately.

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