Coconut, banana and orange pancakes

Difficulty: ★☆☆


For coconut pancakes:

  • 300 gr. Flour
  • 100 gr. Sugar
  • 3 tbs. Yeast
  • 1 Pinch of salt
  • 200 ml. Whole milk
  • 100 ml. Coconut milk
  • 30 gr. Shredded coconut
  • 3 Eggs
  • 75 gr. Butter

For the filling:

  • 2 Bananas
  • 2 Oranges
  • 75 gr. Brown sugar
  • Butter

Category: Main course


Beat all the ingredients for the pancakes in a Magefesa Blender until we get a fine and homogeneous cream. Let it rest for 20 minutes before using. While resting, peel the bananas and chop them into slices 1 cm thick, make a diagonal cut on them so that slices remain lengthened. Heat the smallest part of a Magefesa frittata pan set over medium heat and melt a couple of butter tablespoons.
Add the chopped bananas and let them brown gently, add sugar and let it caramelize for a couple of minutes. Damp with the orange juice and let it reduce until sauce thickens. If necessary, banana may be removed after reducing the sauce to prevent it from getting soft. Once the cream of the pancakes has rested, heat both parts of the frittata pan. Paint the bottom of the smallest part of the omeletera with a basting brush coated with butter, pour the cream with a ladle and move the pan so that it is well distributed. Let it brown for a couple of minutes. With the help of the other part of the omeletera, previously greased, turn the pancake over and let it brown again. Serve them coated with the caramelized banana and the orange sauce.