Recipe collaboration with From My Little Kitchen
Serves 2
Ingredients:
1 banana, peeled
½ cup desiccated coconut
¼ cup plain flour
¾ cup rolled oats
1 tsp baking powder
3 eggs
1 small can coconut cream
1 tbs brown sugar
½ Ruby Rise Red Papaya, peeled and de-seeded
Toasted coconut to serve
Method:
Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined. Add milk if you need to.
Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter.
In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside.
Dice or slice papaya.
Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.
