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Coconut and banana peel pancakes
40 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 646
  • Fat about 40g
  • Carbohydrates about 76g
  • Protein about 11g
This is needed
This is needed for 4 people
Banana peel
  • 1 tbsp rapeseed oil
  • 2 bananas (only Max Havelaar, organic), only the peel, cut into approx. 1.5 cm strips
  • 2 tbsp sugar
Pancake batter
  • 2 egg yolk
  • 160 g white flour
  • 400 g coconut milk
  • 1 tsp baking powder
  • 2 egg white
  • 30 g coconut oil
  • 50 g coconut flakes, toasted
  • 1.5 dl maple syrup
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And that's how it's done
And that's how it's done
Banana peel
Heat the oil in a pan. Add the banana peel and sugar, cook for approx. 2 mins. Remove and set aside.
Pancake batter
Whisk together the egg yolks and coconut milk. Mix the flour and baking powder, add to the egg mixture, whisk into a smooth batter. Add the reserved banana peel, mix in, leave to stand for approx. 15 mins. Beat the egg whites until stiff, carefully mix into the batter.
Heat the coconut oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separate from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Sprinkle the dessicated coconut over the pancakes, drizzle with the maple syrup.