Coconut pancakes with banana and creme fraiche
Coconut pancakes with banana and crème fraîche offer a rich, tropical flavor, blending the sweetness of bananas with creamy coconut milk. This indulgent breakfast is a delightful twist on traditional pancakes, perfect for family meals or special occasions.
Cook time 20 min
Prep time 15 min
Ingredients:
4 eggs1 cup coconut milk
1 cup all-purpose white wheat flour
1 tsp baking powder
3 bananas
1/4 cup butter
1/2 cup brown sugar
2 tbsp maple syrup
3/4 cup heavy whipping cream
1 tsp vanilla extract
Coconut pancakes with banana and creme fraiche are a delightful twist on traditional pancakes, offering a tropical flavor profile that is both rich and satisfying. This recipe combines the natural sweetness of bananas and the creaminess of coconut milk to create an indulgent breakfast or brunch treat. Topped with a dollop of creme fraiche, these pancakes are sure to be a hit with your family and friends.
Instructions:
- Heat a non-stick skillet or griddle over medium heat and lightly butter it.
- Pour a small amount of batter onto the skillet (about 1/4 cup per pancake).
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2 minutes.
- Flip the pancake and cook for another 1-2 minutes, until golden brown. Repeat with remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm and enjoy a delicious breakfast or brunch treat.
With this simple yet delicious recipe for coconut pancakes with banana and creme fraiche, you can elevate your breakfast game and bring a taste of the tropics to your table. These pancakes are perfect for a special weekend brunch or when you simply want to treat yourself to something sweet and luxurious. Enjoy the rich flavors and creamy textures, and don't forget to share the joy with your loved ones!
Coconut pancakes with banana and creme fraiche FAQ:
Cook the pancakes for about 2 minutes on the first side, until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 1-2 minutes until golden brown.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a microwave or on a skillet before serving.
Yes, you can substitute coconut milk with regular cow's milk or a non-dairy alternative like almond milk, but it may alter the flavor and richness of the pancakes.
A standard non-stick skillet or griddle that measures about 10-12 inches in diameter is ideal for cooking the pancakes, allowing enough space for multiple pancakes at once.
The pancakes are done when they are golden brown on both sides, and a toothpick inserted in the center comes out clean. Look for bubbles on the surface before flipping.
Cooking Tips:
- Ensure the eggs are at room temperature before you start, as this will help create a smoother batter.
- Gradually add the coconut milk to the dry ingredients to avoid lumps in the batter.
- Mash the bananas well to ensure even distribution throughout the pancake batter.
- Use a non-stick pan or griddle for cooking the pancakes to prevent them from sticking and to achieve a nice golden-brown color.
- Cook the pancakes on medium heat to ensure they cook through without burning on the outside.
- For an extra touch of sweetness, you can caramelize the bananas in a bit of butter and brown sugar before adding them to the batter.
- Feel free to add a handful of shredded coconut to the batter for added texture and flavor.
- Serve the pancakes warm and top them with a generous dollop of creme fraiche, a drizzle of maple syrup, and extra banana slices for an impressive presentation.
Nutrition Facts
3 ServingsCalories 1020kcal
Protein 18g
Carbohydrates 100g
Fiber 4.98g
Sugar 60g
Fat 60g
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