Coconut and banana peel pancakes

Coconut and banana peel pancakes

Total: 55 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / people: 646 kcal
, Fat: 40 g
, Carbohydrate: 76 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Banana peel

1 tbsp rapeseed oil
2 bananas (only Max Havelaar, organic), only the peel, cut into approx. 1.5 cm strips
2 tbsp sugar

Pancake batter

2 egg yolks
400 g coconut milk
160 g white flour
1 tsp baking powder
2 egg whites


30 g coconut oil
50 g coconut flakes, toasted
1 ½ dl maple syrup
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How it's done

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Banana peel

Heat the oil in a pan. Add the banana peel and sugar, cook for approx. 2 mins. Remove and set aside.

Pancake batter

Whisk together the egg yolks and coconut milk. Mix the flour and baking powder, add to the egg mixture, whisk into a smooth batter. Add the reserved banana peel, mix in, leave to stand for approx. 15 mins. Beat the egg whites until stiff, carefully mix into the batter.


Heat the coconut oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separate from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Sprinkle the dessicated coconut over the pancakes, drizzle with the maple syrup.

Good to know
Note: If you want to make use of your banana skins, you must note the following: 1. Only use the peel of ripe (but not over ripe) bananas 2. The bananas must be cleaned with warm water before use 3. The top and bottom of the banana must be removed 4. We recommend using only MH organic bananas

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