Banana Pancakes with Coconut Caramel: In My Kitchen

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Banana Pancakes with Coconut Caramel

Banana Pancakes with Coconut caramel

I made the Coconut sauce for these Banana Pancakes with Coconut Caramel from Gula Jawa ( coconut sugar). It is crumbly and resembles brown sugar. I love this stuff it’s different to palm sugar.  The intense caramel flavour means it makes a perfect caramel sauce with out the slightest effort. Palm sugar and coconut sugar are not the same but are often all called by the same name. Gula Jawa is made from the blossoms of the coconut tree, where palm sugar is made from the sap.

Coconut sugar

This one comes from Indonesia, but sugar is made from palms where ever they grow, so there are a lot of variations on the same sugar theme. It can be used as a substitute for refined white sugar or brown  but it is very strong in colour and caramel flavour. The new buzz about coconut sugar is that it’s glycemic index rating is lower than other sugars at around 35 where, for example honey is around 55 and cane sugar about 68.  Want to know how to make a beautiful caramel sauce? Ok, but you will need some other bits to go with it for this recipe.

First, I like to use this Kara Coconut cream for this Banana Pancake. You can buy it in the supermarket or Asian store here in Australia. This is unsweetened and heavily thickened.

Kara Coconut cream

Coconut caramel with Banana pancakes

Print Recipe

5 from 2 votes

Banana Pancakes with Coconut Caramel

Fluffy pancakes and caramel sauce, what could be better? This recipe uses Australian cup measurements

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast, Brunch, pancakes

Cuisine: Asian Inspired

Servings: 2

Ingredients

• 2 whole eggs separated
• 20 gram caster sugar 1 tablespoon
• 125 gram flour self raising
• 1 teaspoon baking powder
• 5 whole bananas (approx 100 gm each) medium
• 40 ml coconut milk 2 tablespoons
• 30 gram melted butter

Caramel Sauce

• 250 gram dark coconut sugar
• 200 ml coconut cream, kara (or thick unsweetened coconut cream or thickened heavy dairy cream)( 3/4 cup)
• 40 ml lemon Juice 2 Tablespoon
• 80 ml water 4 tablespoons

Instructions

• Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add 1/2 the lemon juice and taste. Add the rest if you to taste. set aside
• Mash the bananas in a bowl ( or puree in a processor). Mix in the sugar, egg yolks, and coconut milk and butter. Combine well then stir in the (well mixed) flour and baking powder, till just combined.
• Beat the egg whites in a clean bowl till soft peak and fold gently through the pancake mixture.
• Heat a fry pan and cook pancakes in batches, any size you like.
• Chill a container of Kara coconut cream. It thickens up when chilled and can be used like whipped cream.

Coconut caramel Sauce with Kara coconut cream

Sydney Harbour from Watsons bay

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