Tuesday, March 24, 2015

Coconut banana Pancakes


  • 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

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. 

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