Coconut Bannoffee pancakes

Ingredients

• 3 cups milk
• 2 eggs
• 1 teaspoon cinnamon
• 4 cups flour
• 1 teaspoon bicarbonate of soda
• 2/3 cup caster sugar
• butter, melted for cooking
• 2 organic bananas
• 1 tub Coyo coconut milk yoghurt
• 5ml Little Pod vanilla paste
• 80g Biona coconut palm sugar
• 25g organic butter
• 100ml organic single cream

Make the cinnamon pancakes

1. Whisk milk and eggs together in a jug. Sift the flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined and let the batter rest for 20 minutes.
2. Heat a large non-stick pan over medium heat. Brush pan with butter. Using 1 tablespoon of batter per pancake, cook until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate.
3. Repeat with remaining mixture, brushing pan with butter between batches

Make the butterscotch sauce

1. Place the palm sugar into a non-stick frying pan and heat until it starts to turn to caramel. Be careful not to burn the caramel and remove from the heat if needed.
2. Add the butter and cream and stir continuously – be careful as it will bubble! Cook for two minutes until the sauce turns a dark caramel colour and remove from the heat.

To serve

1. Peel and slice the banana and set aside.
2. Place the coconut milk yoghurt into a mixing bowl and add the vanilla paste and mix together.

To assemble place a pancake on a plate and top with sliced banana, spoon the butterscotch over the top and finish with a spoonful of the coconut milk yoghurt.

Serve immediately

For a gluten free version simply replace the cinnamon pancake recipe with Hale & Hearty’s gluten free pancake mix, and follow the instructions on the box.

This entry was posted on Tuesday, February 21st, 2012 at 10:20 am and is filed under Recipes, Spring Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.