Banana & Coconut Hotcakes

03 Jan

Happy New Year!

Finally, the last of the festivities has passed on by. Routines are back to normal, leftovers in the fridge have dwindled and fruits and veggies that you stockpiled in preparation for the big feasts are either overripe or ready for the bin!

It’s a shame to see produce go to waste and one of my new year’s resolutions is to try not to be so wasteful in the kitchen. So I had some overripe bananas that were facing a death sentence straight into the trash- but they were saved at the eleventh hour by some quick thinking and a sweet tooth.

Summer sure didn’t miss the memo that it’s now January, it showed up bright and early on New Years Day and we’ve been suffering through some scorching heat ever since. So what better way to make the most out of this stinking weather than with some tropical flavours? Pina Coladas are frowned upon at 10am, but I still managed to get my tropical flavour cravings sated with the delightful combination of banana and coconut.

For consistency to ensure they all came out the same size, I used a vintage Margaret Fulton Bessemer pikelet/egg frying pan, handed down to me from my mum (pictured right).

I’m not sure if you can still get them (they have some on eBay, I checked!!), but they’re the best thing since sliced bread and perfect for these sorts of recipes! Pikelets, fritters, eggs, blinis, you name it 🙂




  • 1 ripe banana, sliced
  • 1 egg, beaten
  • 1 cup (250ml) coconut milk
  • 1 cup SR flour
  • 1 tsp baking powder
  • 2 tbsp canola oil
  • 2 tbsp maple syrup, plus extra for serving
  • Melted butter, for greasing



  1. Place egg, coconut milk, canola oil and maple syrup in a bowl and beat until well combined.
  2. Sift flour and baking powder into the mixture and mix well until the batter is smoothe and glossy.
  3. Brush the pan with butter and ladle a few tablespoons of batter for each hotcake. Wait about 1 minute, until the mixture has firmed up and isn’t a sloppy, runny mess and then gently lay a few banana slices in the batter (for presentation purposes in future, I would add mashed banana into the batter mix to prevent this).
  4. Cook until golden underneath and then gently flip and cook for a brief period banana-side down  (if you cook them too long, the banana will caramelise and quickly burn).
  5. Serve with maple syrup and a dollop of cream or ice cream.





One response to “Banana & Coconut Hotcakes

  1. cc11

    January 4, 2012 at 5:17 pm

    I love the tropical spin – perfect for the heat wave weather!


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