Elevate your breakfast with these irresistible coconut pancakes topped with silky banana cream. Ditch the usual syrup—this festive twist delivers tropical flavors and gourmet appeal.
Ingredients (Serves 4)
Instructions
In a heavy-bottomed saucepan, combine 250 g sugar with 100 g cubed butter. Heat gently without stirring until the sugar melts and turns golden brown, creating a rich caramel. In a separate pan, warm 125 ml whipping cream. Slowly pour the hot cream into the caramel, stirring constantly to avoid splatters. Transfer the caramel sauce to a pitcher and let it cool.
Mix 200 g flour, baking powder, a pinch of salt, and 75 g sugar in a bowl. Create a well in the center, then whisk in the eggs and 250 ml coconut milk until smooth. Melt the remaining 50 g butter and fold it into the batter. Heat a non-stick pan with a brush of oil. Pour in ladlefuls of batter and cook each pancake 1-2 minutes per side until golden and cooked through. Stack on kitchen paper to drain.
Whip the remaining 125 ml whipping cream to stiff peaks. Gently fold in the 200 ml crème fraîche for a light, airy banana cream. Slice the bananas thinly on the diagonal. Layer the pancakes on four plates with banana slices and cream between each. Finish with a generous drizzle of caramel sauce.
Craving more? Explore additional pancake recipes in the March issue of Santé magazine.
