Description
Thick, fluffy, cake-like coconut milk pancakes topped with sweet maple-glazed bananas. A decadent and healthy treat!
Ingredients
- FOR THE COCONUT CAKE PANCAKES:
- ½ cups All-purpose Flour
- 1 cup Whole Wheat Flour
- ¼ cups Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1-½ teaspoon Salt
- 1 Egg
- 1 Egg White
- 2 cups Coconut Milk
- 2 teaspoons Vanilla Extract
- 2 teaspoons Canola Oil
- FOR THE MAPLE-GLAZED BANANAS:
- 3 Bananas, Peeled And Sliced Into Medallions
- ⅓ cups Pure Maple Syrup
- ¼ teaspoons Almond Extract
- ½ teaspoons Vanilla Extract
Preparation
Add all ingredients (except the canola oil) for the Coconut Cake Pancakes into a large mixing bowl. Stir with a whisk just until well-combined.
Heat the canola oil in a large frying pan over medium heat. When the skillet is hot, pour about 1/4 cup of the batter onto the skillet (I cooked 2 at a time). When bubbles begin to form in the center, after about 5 minutes, use a spatula to flip the pancakes. Cook for about 3 minutes more, until the second side is light golden. Remove the cooked pancakes from the pan onto a plate. Repeat until all pancakes are cooked. You can keep the pancakes warm in a very low heat oven (200 F) while making the bananas, if desired.
When you are done with the pancakes, turn off the heat and allow the skillet to cool for about one minute. Add the bananas and the maple syrup into the skillet. The syrup should lightly sizzle when it hits the still-warm pan. Add the almond and vanilla extracts. Cook over medium heat for about one minute, or until the bananas are well-coated with the maple glaze.
Top each pancake with some maple-glazed bananas and serve.
