Ingredients (serves 6)
- Melted reduced-fat dairy spread (Devondale Light brand), to grease
- 3 ripe medium bananas, peeled, finely chopped
- 2 tbs brown sugar
- 1 1/2 tbs water
- 1 tbs light coconut milk (A Taste of Thai brand)
- Lime wedges, to serve
- 225g (1 1/2 cups) self-raising flour
- 185ml (3/4 cup) light coconut milk (A Taste of Thai brand)
- 185ml (3/4 cup) reduced-fat milk
- 2 eggs, lightly whisked
- 1 tbs brown sugar
- To make the pancake batter, sift the flour into a medium bowl and make a well in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.
- Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
- Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.
- Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.
- Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges.
NOTE: You don't need to add lime wedges, but it makes a good touch.