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Hilary van Santen
Coconut pancakes with caramelized banana
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Ingredients
Directions
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In a bowl, mix the flour, sugar, egg and coconut milk into a smooth batter.
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Heat a small knob of butter in a frying pan and always spoon a batter batter into the pan.
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Fry the pancakes in about 3 minutes around golden brown and done.
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Repeat until the batter is finished.
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Keep the pancakes warm between two plates or in the oven at about 50 ° C.
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Heat another knob of butter in a frying pan and fry the banana with the honey on a medium-high setting in about 3 minutes until golden brown.
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Serve the caramelised banana with about 3 pancakes per person and sprinkle with the coconut.
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Nutrition
420Calories
Sodium0% DV0g
Fat31% DV20g
Protein16% DV8g
Carbs17% DV51g
Fiber0% DV0g
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