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How to make Macadamia & buttermilk pancakes with caramelised bananas & coconut cream

Yield = 9
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup Sunbeam Macadamia Meal
  • 2 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup coconut oil, at room temperature

Caramelised bananas

  • 1 tablespoon coconut oil
  • 2 tablespoons caster sugar
  • 3 bananas, thickly sliced on the diagonal

Coconut cream

  • 400g can coconut cream, well chilled (see Note)
  • 2 tablespoons icing sugar

Method

  • Step 1 To make the whipped coconut cream, place the coconut cream and icing sugar in a large bowl. Beat with an electric mixer until firm peaks. Transfer to a serving bowl and chill for 1 hour to firm up.
  • Step 2 Place the flour, Sunbeam Macadamia Meal, sugar and baking powder in a large bowl and whisk to combine. Combine the eggs and buttermilk in a jug. Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture and the coconut oil. Use a whisk to mix to a smooth batter.
  • Step 3 Heat a large non-stick frypan over medium to low heat. Lightly grease. Pour 1/4 cup of the batter into the pan and cook for 2 minutes or until small bubbles appear on the surface. Turn over and cook for 1-2 minutes or until golden and cooked through. Remove from pan and keep warm. Repeat with remaining mixture.
  • Step 4 Meanwhile, make the caramelised bananas. Cook the coconut oil and sugar in a large frying pan over medium-high heat for 1-2 minutes or until golden. Add the banana and stir gently to coat. Cook for 1-2 minutes or until banana softens.
  • Step 5 Serve pancakes with caramelised bananas and coconut cream.