80 g (½ cup) wholemeal self-raising flour
75 g (½ cup) self-raising flour
1 tbsp brown sugar or granulated sugar substitute
50 g egg, lightly whisked
1 ripe banana, mashed
185 ml (¾ cup) light coconut milk
1 tsp vanilla extract
10 g light margarine, melted
1 extra banana, thinly sliced into rounds, to serve
1 tbsp shredded coconut, toasted, to serve
3 tbsp diet maple syrup, to serve
- Put flours and sugar in a large bowl and stir to combine. Add egg, banana, coconut milk and vanilla extract and whisk until smooth. Set aside for 10 minute to rest.
- Brush a large non-stick frying pan with a little of the margarine and heat over a medium heat. Add batter, 2 Tbsp at a time, to make 4 small pancakes. Cook for 2-3 minutes or until bubbles begin to form. Turn and cook for a further 1 minute or until pancakes are cooked through. Transfer to a plate lined with a clean tea towel. Wrap up to keep warm. Repeat with remaining margarine and batter, in 2 more batches, to make 12 pancakes in total.
- Arrange 2 pancakes on each serving plate. Top each with a few slices of banana and toasted coconut. Drizzle over maple syrup and serve.