Coconut banana Pancakes

Ingredients 

• 1 cup  rice flour 
• ⅓ cup finely chopped palm sugar,
  
• ½ cup mashed  bananas
• ½ cup coconut milk
• ⅓ cup dried shredded coconut
• ½ cup young coconut meat, canned, cut into ½-inch long strips
• ¼ tsp salt

Method 

In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.

In a mixing bowl, add  rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined. 

Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of oil onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.

Can be served at room temperature or warm.