Banana and coconut cream pancakes
Banana and coconut cream pancake recipe. Healthy pancakes topped with whipped cream made from coconut and fresh cream. The thin dough baked with almond milk is slightly sweet and moist. Topped with cookie crunch, the combination of crunchy and moist and chewy texture makes this a pancake that you will love.
You can make healthy pancakes with trans fatty acid-free ULTRAMIX Pancakemix. How about a simple and healthy menu?
Ingredients
- ULTRAMIX Pancakemix 200g
- 200ml organic almond milk
- 50ml milk
- 1 egg
- 100ml fresh cream (fat content 38% or more)
- 1.5 teaspoons granulated sugar
- 140ml coconut cream
- 4 small bananas
- Cookie Crunch (as needed)
- Organic coconut oil (as needed)
How to cook
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Chill the cream (fat content of 38% or more is recommended) and coconut cream (coconut milk is not recommended).
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Cut 4 bananas into bite-sized pieces.
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Put 100ml of fresh cream (not vegetable whipped cream) and 1.5 teaspoons of granulated sugar in a chilled bowl and whip with a hand mixer. When it's about 60% stiff, add 140ml of coconut cream and whip further. When it becomes thick, stop whipping, cover with plastic wrap and chill in the refrigerator.
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ULTRAMIX Pancakemix 200g (one bag), 1 egg, 200ml almond milk, and 50ml milk in a bowl to make the batter.
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Put olive oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour a ladleful of batter into the frying pan from a high position and quickly rotate the pan to spread the batter (about a 17-18 cm radius). After baking for 30 minutes over medium heat, when bubbles start to appear, flip the pan over and bake the other side for 30 seconds to 1 minute.
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Fold the thinly cooked pancake in half, turn it over, stuff the inside with bananas, pour coconut cream over it, and top with cookie crunch to finish.
Pancakes are thicker than crepes, but baked thinner than regular pancakes to maintain their chewy texture. Baking with oil gives them a light brown color and a crispy, moist, chewy texture. Almond milk is used to create a moist, rich batter (no almond milk drinks allowed). The coconut cream is lightly sweet and has a slight coconut flavor. Once the mixture has started to loosen, chill it in the refrigerator before pouring it over the top. You can also garnish it with fruits such as kiwi or pineapple.
ULTRAMIX Pancakemix can be frozen. When ready to eat, simply thaw naturally and microwave for 20 seconds.
Put 100ml of fresh cream (not vegetable whipped cream) and 1.5 teaspoons of granulated sugar in a chilled bowl and whip with a hand mixer. When it's about 60% stiff, add 140ml of coconut cream and whip further. When it becomes thick, stop whipping, cover with plastic wrap and chill in the refrigerator.
Put olive oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour a ladleful of batter into the frying pan from a high position and quickly rotate the pan to spread the batter (about a 17-18 cm radius). After baking for 30 minutes over medium heat, when bubbles start to appear, flip the pan over and bake the other side for 30 seconds to 1 minute.
Fold the thinly cooked pancake in half, turn it over, stuff the inside with bananas, pour coconut cream over it, and top with cookie crunch to finish.