These scrumptious pancakes hold their flavour within themselves and are perfect for a lazy Sunday brunch. They also make a great pre-prepared brekky. Cook the pancakes in advance and store in a zip-lock plastic bag in the fridge for up to 5 days.
Ingredients 2 cups wholemeal flour
3 teaspoons baking powder
2/3 cup brown sugar
1 cup reduced fat milk
4 ripe bananas, to mash
1/4 cup desiccated coconut
Butter to cook with
2 bananas, sliced, to serve
Additional coconut, to serve
In a bowl, lightly beat the eggs.
Add milk and whisk thoroughly.
Whisk through the sugar until dissolved, then add the flour, baking powder and coconut and mix well until all the ingredients are combined.
Using a fork, mash the bananas.
Use a spoon or fork to mix these through the flour mixture.
Heat a large non stick frying pan over medium heat. Add the butter and spoon in 1-2 tablespoons of the mixture into the pan to cook, in batches of 2-4 depending on how many pancakes fit in the pan.
Cook for 1-2 minutes until bubbles appear or until golden, then flip to cook on the other side. Once golden on both sides and cooked through, place each pancake batch on a wire rack to cool (or on a plate covered in tin foil and in the oven at a low temperature to keep hot) while the remaining mixture is cooked.
To serve, place sliced banana between stacks of 3 pancakes. Sprinkle with coconut and add a dollop of golden or maple syrup.