Caramelised Banana and Coconut Hot Cakes

 

Fluffy buttermilk hot cakes are the perfect way to start a weekend. This is my go to recipe for a coconut version with caramelised banana slices cooked into the hot cakes. Serve with a dollop of Greek yogurt and a good drizzle of maple syrup!

INGREDIENTS:

  • 1 cup all purpose plain flour sifted (buckwheat or chickpea flour can also be used)

  • 1/3 cup desiccated coconut

  • 1 tsp bicarbonate soda

  • 1 1/2 tsp baking powder

  • 2 tbsp caster sugar

  • 200ml butter milk

  • 2 eggs, separated

  • 4 bananas

  • Butter for cooking

To serve:

  • Maple syrup

  • Greek yoghurt

  • Toasted coconut flakes

 

METHOD:

  1. Combine in a large mixing bowl the dry ingredients; sifted plain flour, desiccated coconut, bicarbonate soda, baking powder and caster sugar.

  2. Follow by adding the butter milk and the egg yolks, and stir well to combine.

  3. In another mixing bowl add the separated egg whites and whisk to form peaks. Fold into the main batter mixture.

  4. Warm up a heavy base fry pan to medium heat (A cast iron fry pan is ideal). Add 1 tsp of butter to the pan, once melted swirl the pan to coat the base. Add a large spoonful of the batter mixture to the pan.

  5. Slice up 2 bananas into 3-4mm wide discs, add 3-4 slices to the top of each hot cake while its cooking. Gently press each slice in.

  6. Once bubbles appear on the surface of the hot cake, and the under side is golden in colour, flip it over to cook the side with the banana slices. Cook for a further couple of minutes or until lightly golden and the bananas have caramelised.

  7. Once cooked remove and keep warm, repeat the process for the remainder of the batter. Adding a small amount of butter between cooking each hot cake.

  8. Once all the hot cakes are cooked turn the heat up on the fry pan to medium / high heat. Add a spoonful of butter, swirl around the pan and add the remaining 2 bananas sliced in half cut side down. Allow to caramelise for a few minutes while the banana develop a golden colour.

  9. Serve the hotcakes with a good dollop of Greek yogurt, a slice of caramelised banana over the top, a sprinkle of toasted coconut flakes and a good drizzle of maple syrup.

 

Serve: 7-8 large pancakes

Prep & cook: 30 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.