Directions:
- In a large mixing bowl, combine the mashed bananas, flour, coconut milk, egg, coconut sugar, baking powder, and salt. Mix until smooth and well combined.
- Heat a skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite toppings, such as sliced bananas, shredded coconut, and a drizzle of honey or maple syrup.
Kitchen Equipment Needed
To make Thai Banana Pancakes, you’ll need:
- Mixing bowls
- Whisk
- Skillet or griddle
- Spatula
How to Store Leftovers
If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the microwave or toaster oven until heated through.
