Banana and Coconut Pancakes


  • 2 medium fresh range eggs
  • 4oz/110g plain flour, sifted
  • ½ pint/300ml milk or buttermilk
  • Pinch salt
  • 3 tbsp desiccated coconut
  • 2 bananas, chopped and tossed in little lemon juice
  • 1 kiwi, peeled and chopped
  • 4oz/110g prepared pineapple wedges
  • Little sunflower oil for frying


Preparation Time: 15 minutes + chilling

Cooking Time: 15 minutes

Serves: 4

  1. Beat the eggs in a blender or processor with the flour and sufficient milk just to give a paste. When really smooth and lump-free blend in the rest of the flour, the salt and most of the coconut (save a little for sprinkling on later, lightly toasted). Beat well until smooth and set aside for about 30 minutes or until required.
  2. Heat very little oil in a good medium sized frying or pancake pan and when just hazing pour in 2-3 tbsp batter, swirling the pan at the same time to give a thin even coating. Cook for 2-3 minutes until golden underneath, then toss or turn over carefully and continue until just cooked on the second side.
  3. Transfer to a plate to keep warm in a low oven covered with kitchen towel. Repeat with the rest of the batter.
  4. To serve fold the pancakes in quarters and fill one quarter with a variety of the prepared fruit. Top with the toasted coconut and serve immediately, with ice cream if you wish.