Thick pancakes with coconut, coffee and banana

Name: Thick pancakes with coconut, coffee and banana
Yield: 20 pcs
Ingredients: optional Butter for frying; 0.333 tsp Fine salt; 1 tbsp Ginger juice (ca. 25 g grated squeezed between the fingers); 1.5 dl Desiccated coconut; 2 Eggs; 2 tbsp Lemon or lime juice; 2 Ripe bananas; 2 tbsp Butter; 2.5 dl Wheat flour; 2.5 dl Whole milk; 3 tsp Baking soda; 3 tsp Finely ground coffee-light or medium toasted; 4 tbsp Cane sugar; 40 g Finely chopped good chocolate

Desserts (warm)

Cook time: 0 min.
Servings: 20 pcs

Ingredients for Thick pancakes with coconut, coffee and banana

	optional	Butter for frying
0.333	tsp	Fine salt
1	tbsp	Ginger juice (ca. 25 g grated squeezed between the fingers)
1.5	dl	Desiccated coconut
2		Eggs
2	tbsp	Lemon or lime juice
2		Ripe bananas
2	tbsp	Butter
2.5	dl	Wheat flour
2.5	dl	Whole milk
3	tsp	Baking soda
3	tsp	Finely ground coffee-light or medium toasted
4	tbsp	Cane sugar
40	g	Finely chopped good chocolate

Instructions for Thick pancakes with coconut, coffee and banana

To prepare the Thick pancakes with coconut, coffee and banana recipe, please follow these instructions:

Melt the butter. Stir coconut flour, salt, cane sugar, chocolate and coffee together. Sift wheat flour and baking soda. Beat the butter with milk and eggs. Mash the bananas and stir them together with lemon juice, ginger. Stir the damp mixture in the dry. The consistency should be like a linden porridge. Let the pancake cake cool for 30 minutes. Stir the pancakes in butter or sprinkle them without butter, do not overheat it in a blin pie or a teflon coated pan. Server with eg. With maple syrup or homemade "chocolate butter egg"

Thick pancakes with coconut, coffee and banana

Ingredients for Thick pancakes with coconut, coffee and banana

Instructions for Thick pancakes with coconut, coffee and banana

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