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Banana Pancakes with Coconut Caramel

Fluffy pancakes and caramel sauce, what could be better? This recipe uses Australian cup measurements
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Brunch, pancakes
Cuisine Asian Inspired
Servings 2


  • 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


  • 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.