Summary

Ingredients

• 1 banana (s)
• 150 ml coconut milk from a can
• 5 tablespoon spelled flour

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Instructions

1. Before measuring the coconut milk, stir the entire contents of the can well so that the liquid and coconut oil combine.
2. Mash the banana with a fork. Add the coconut milk and flour and stir well. Let a small, well-coated pan get hot. Now add the mass.
3. No further fat is necessary for frying, as there is enough fat in the coconut milk. Bake the pancake well from the bottom until a crust has formed and it can be turned. To prevent the pancake from burning, the pan should not be too hot.
4. It is best to use a spatula to turn the pancake from the bottom of the pan. Then it can simply be turned in the air. This requires a little patience and skill, but: Practice makes perfect. Now let it bake from the other side as well. The pancakes should form a crust on the outside and still be soft on the inside.
5. Serve with powdered sugar, jam or Nutella, if you like.
6. They don`t quite correspond to the classic pancakes, but are at least as tasty.