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Pineapple-Coconut Pancakes with Caramelised Bananas

May 9, 2011

I made these for the Mother’s Day breakfast in bed, but they’re a great, easy treat to whip up on a weekend morning and spoil someone. Present someone special with a tray loaded with these and a cup of tea or coffee, or some juice, and show them they’re the centre of your world.

They also make a great dessert.

Oh, and if the first thing you thought when you saw the picture was Good morning, Mr. Breakfast! then you are officially very cool.

What do I need?


  • Generous knob of butter
  • 1 egg
  • 1 1/2 cups of milk
  • 1/4 cup of caster sugar
  • 1/2 teaspoon vanilla essence
  • 1 1/2 cups of self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp of custard powder
  • 1/2 cup shredded or dessicated coconut
  • 1 cup of pineapple, pieces or crushed, and juice

Caramelised Bananas:

  • 4 bananas
  • good lump of butter extra
  • 1/4 cup brown sugar


  • eggs
  • maple syrup

What do I do?

Well, there are two ways of making this:

The “proper” way is to sift the flour, bicarb and custard powder into a bowl – by the way, I know it might seem redundant to add bicarb to self-raising flour, but it makes for incredibly light, fluffy pancakes. The custard powder is just to add little colour and flavour (it’s a tip I picked up from my Mum’s sponge cake recipe).

Melt the butter in a jug in the microwave (15 seconds or so ought to do it). If you don’t have a microwave, just melt it in the pan you’ll be using, and pour it into the jug. Add the egg, milk, sugar and vanilla and whisk together well.

Gradually whisk the liquid ingredients into the sifted flour until you have a smooth batter. Add the coconut and pineapple (if you’re using pieces, you’ll need to chop them up a bit; crushed pineapple can go straight in). It doesn’t hurt to include some of the juice, too (about 1/4 cup perhaps) Pour the batter back into the jug for easy pouring.

Feel free to add extra milk or juice if you’d like the batter a bit thinner.


Melt the butter, throw everything into a large jug, and take to the lot with a stick blender until it’s smooth. That’s what I always do, and people swoon over my pancakes.

Again, feel free adjust the consistency of the batter by adding extra milk or juice if you like.

Cook the pancakes

Heat the frypan. I usually put the heat on about 3/4 or so.

Melt a teaspoon or so of butter in the pan (I find that a quick squirt of cooking spray first helps, too) and swirl it around a bit. Then pour in some batter.

It’s up to you how much you want to pour – it all depends on how big you like your pancakes. You can use small amounts (about 1/4 cup or so) of batter to cook 2 or 3 smallish pancakes at a time; or, as I prefer, just pour in enough to make a circle about 20 centimetres wide, which will yield about 4 or 5 humungous pancakes.

Tilt the pan around to spread the batter.

Cook the batter for about 2 minutes. It’s usually ready to flip when the pancake is dotted with bubbles – use a spatula to lift up one corner of the pancake and take a peek to see if it’s nice and golden-brown. If it is, flip the pancake over and cook the other side. This should only take a minute or so, until it’s golden.

Turn the pancake out onto plate and either cover it with a tea-towel, or put the plate in an oven turned down very low (around 60 degrees) or set to a warming function, and keep warm while you cook the remaining pancakes.

Melt the extra butter (make it a good-sized lump scooped up with the spatula or something) add the whole bananas and sprinkle with the brown sugar. Fry over medium heat, turning the bananas over after a few minutes, until the bananas are golden and the sugar is caramelised.

Serve the bananas on the pancakes with a good pour of maple syrup. Add a fried egg or two if you like.

Instead of pineapple and coconut, you can use other fruits in the pancakes, such as a couple of grated Granny Smith apples, chopped bananas or strawberries, or blueberries (be warned, though, that blueberry juice will turn the pancake batter a rather unattractive grey colour).

Instead of the caramelised bananas, try bacon and eggs with maple syrup (known as Canadian pancakes).

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