Banana Coconut Milk Pancakes

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Pancakes

Ingredients

1 Cup All Purpose Flour
2 Large Ripe Bananas, mashed
2 Tblspn Sugar
1/8 Tspn Cinnamon Powder
1 Tspn Baking Powder
1/2 Tspn Baking Soda
1/2 Tspn Salt
1 Egg
1 Cup Coconut Milk, at room temperature
2 Tblspn Butter, melted or Vegetable Oil
Oil for brushing pan

Directions

• In a large mixing bowl; sift together flour, sugar, baking powder, baking soda, cinnamon powder & salt.
• Whisk in milk, egg, mashed banana & butter just until combined (batter should be thick & creamy in consistency. If you find the batter too thick just add few tablespoons of extra coconut milk until reaching desired consistency).

• Heat a lightly oiled frying pan over medium flame or preheat the electric griddle to 350F. Pour batter onto the pan, using approximately 1/4 cup for each pancake(if using griddle place the pancakes atleast 1 1/2-inch apart as shown in the picture below) & spread out gently into a round shape with the back of your ladle.

• Cook each side for 3-5 minutes, until lightly golden brown & repeat the process with the remaining batter.
• Serve hot with chocolate syrup or maple syrup or blueberry sauce.

Note: Leftover pancakes can be stored in refrigerator for upto 2 days.