for 4 person

Banana peel

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

Pancake batter

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

Pancakes

30 g	coconut oil
50 g	coconut flake, toasted
1 ½ dl	maple syrup

How it's done

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.

Pancakes

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.

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