Coconut and banana peel pancakes


Total time: 55m
Preparation Time: 40m

Servings
For 4 people


Author

Esther - Leaf to root


Nutritional Information

Contains 646 Kcal, 11g Protein, 76g Carbohydrates, 40g Fat


Ingredients

  • Banana peel
  • 1 tbsp rapeseed oil
  • 2 banana (only Max Havelaar, organic), only the peel, cut into approx. 1.5 cm strips
  • 2 tbsp sugar
  • Pancake batter
  • 2 egg yolk
  • 1 tsp baking powder
  • 160 g white flour
  • 2 egg white
  • 400 g coconut milk
  • Pancakes
  • 30 g coconut oil
  • 1.5 dl maple syrup
  • 50 g coconut flakes, toasted

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Instructions

  • Banana peel

    Heat the oil in a pan. Add the banana peel and sugar, cook for approx. 2 mins. Remove and set aside.
  • Pancake batter

    Whisk together the egg yolks and coconut milk. Mix the flour and baking powder, add to the egg mixture, whisk into a smooth batter. Add the reserved banana peel, mix in, leave to stand for approx. 15 mins. Beat the egg whites until stiff, carefully mix into the batter.
  • Pancakes

    Heat the coconut oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separate from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Sprinkle the dessicated coconut over the pancakes, drizzle with the maple syrup.
  • Note:

    If you want to make use of your banana skins, you must note the following: 1. Only use the peel of ripe (but not over ripe) bananas 2. The bananas must be cleaned with warm water before use 3. The top and bottom of the banana must be removed 4. We recommend using only MH organic bananas

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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