4 eggs, separated
1 cup (250ml) coconut milk
1 cup (150g) plain flour, sifted
1 teaspoon baking powder, sifted
3 ripe bananas
Melted unsalted butter, to grease
Creme fraiche, icing sugar and shredded coconut, to serve
50g unsalted butter
1/2 firmly packed cup (100g) brown sugar
3 tablespoons golden syrup
150ml thickened cream
1 teaspoon vanilla extract
Select all ingredients
Stir all sauce ingredients in a pan over low heat to dissolve sugar, then simmer for 5 minutes until thickened. Set aside.
Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.
Heat a non-stick frypan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter to make a total of 9 pancakes.
Slice remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and creme fraiche. Drizzle with caramel sauce, then dust with sugar and sprinkle with coconut.