Ingredients
- 225g (1 1/2 cups) self-raising flour
- 1 tsp baking powder
- 1 overripe banana, mashed
- 35g (1/3 cup) desiccated coconut
- 2 tbs caster sugar
- 1/2 cup pineapple juice
- 1/2 cup milk
- 40g butter, melted, cooled slightly
- 1 tsp vanilla essence
- 2 eggs
- extra butter, for greasing
- Vanilla ice-cream, to serve
- Maple syrup, to serve
Preparation
Step 1
Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
Whisk together the pineapple juice, milk, butter, vanilla and eggs in a bowl. Pour the milk mixture into the flour mixture. Whisk until just combined, don’t over-mix or they’ll be too tough and chewy.
Heat a large non-stick frying pan over medium-low heat. Grease the pan with a generous amount of butter.
Ladle about 1/4 cup of batter into the pan and spread to form a 12cm-diameter pancake. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
Repeat with the remaining batter, greasing with butter between pancakes. You should get about 8 pancakes from this recipe.
Top with ice-cream and drizzle over maple syrup.