Coconut Pancakes

Serves 4

½ cup Wholemeal flour
½ cup Plain flour (you can use all wholemeal or try spelt or buckwheat).
2 tsp baking powder
½ tsp salt
½ cup unsweetened shredded coconut
1* 400ml can coconut Milk
2 Eggs
1 ½ Tbls maple syrup
2 Tbls melted butter (plus extra for cooking)

Coconut Syrup:
1/3 cup coconut milk
¼ cup pure maple syrup

To serve:
2 Bananas, thickly sliced
Extra shredded coconut to decorate


Method
1. Pre-heat the oven to 150 degrees C.
2. In a large mixing bowl sift together flours, baking powder and salt. Stir through shredded coconut. Set aside.
3. In a medium size bowl whisk the eggs lightly. Add coconut milk, syrup and butter, whisk to combine.
4. Make a well in the centre of the flour mixture and add the coconut milk mixture, stir well to combine.
5. Heat a 1 tbls of oil in a frying pan over medium-high heat. If you want the extra flavour add a dollop of butter as well (delish!). Add 2 tbls pancake mixture to the pan per pancake, cooking 3 at a time. After a couple of minutes they will begin to bubble on top, this means they are ready to flip. Flip and continue cooking for a minute or 2. Remove from the pan and set in the oven to keep warm while repeating the process with the remaining batter.
6. To prepare coconut syrup, combine coconut milk and syrup together in a small saucepan and whisk over medium heat for 2-3 minutes to heat through.

To serve: Stack a few pancakes and top with ½ a chopped banana, coconut syrup and garnish with a sprinkle of shredded coconut.

Yummo!