Coconut and palm sugar pancake rolls with banana and pineapple

ServesServes Makes 8 - 10 pancakes enough for 4 - 6


  • 120g plain flour
  • 1 egg
  • pinch sea salt
  • 200ml coconut milk
  • 175ml water
  • melted butter for cooking
  • 100g palm sugar or dark brown sugar
  • 200ml water
  • 125g desiccated coconut
  • 75ml coconut milk
  • 2 lady finger bananas
  • ½




  1. To make the pancakes, put the flour into a bowl
  2. In a separate bowl combine the egg, salt and coconut milk and mix together
  3. Pour the egg mixture into the flour, whisking to a smooth batter
  4. Add the water to thin the batter to a pouring consistency
  5. Strain the batter through a fine sieve and let stand for several hours before use
  6. Place a teflon pan over a medium heat and add a little butter
  7. Pour in a thin stream of batter, swirling to cover the pan
  8. Cook the pancake for 1-2 minutes, until the batter is set, and then turn the pancake out of the pan onto a plate
  9. Continue until all the batter is used
  10. To make the filling, put the palm or brown sugar and water in a saucepan over a medium heat and simmer until the sugar has dissolved
  11. Remove the saucepan from the heat and pass the syrup through a fine sieve
  12. Place the coconut in a bowl; add half the syrup and coconut milk and mix to combine
  13. To fill the pancakes, place a sausage
Want to learn more about fresh food?
instagram logo facebook logo
Copyright 2024 | Made by Them Advertising
Back to top