A tropical twist to the humble pancake.
Sift the flour and baking powder into a large bowl and add the sugar. Make a well in the centre and pour in the milk, coconut milk, vanilla essence, eggs and butter. Stir until just combined.
Toast the desiccated coconut on a dry pan and gently stir through the batter.
Lightly grease a non-stick pan and drop the batter onto the pan. Cook over medium heat. Flip the pancake when bubbles appear on the top side. Continue to cook for another minute or so until pancake is lightly golden. Repeat with the remaining batter.
Serve immediately with maple syrup and banana.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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