Food & Wine
Papaya and coconut breakfast pancakes
Give your breakfast a fruity twist with these papaya and coconut pancakes. With rolled oats and banana, this will fuel your body and help you start the day right.
Recipe by Melanie Lionello, My Little Kitchen
Ingredients:
- 1 banana, peeled
- ½ cup desiccated coconut
- ¼ cup plain flour
- ¾ cup rolled oats
- 1 tsp baking powder
- 3 eggs
- 1 small can coconut cream
- 1 tbs brown sugar
- ½ Ruby Rise Red Papaya, peeled and de-seeded
- Toasted coconut to serve
Method:
- Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined.
- Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter.
- In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside.
- Dice or slice papaya.
- Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.