Ingredients
CARAMEL SAUCE
PANCAKES
Method
- To make the caramel sauce, add all ingredients to a small saucepan and mix together. Heat over a medium-high heat, stirring consistently.
- Once the mixture is bubbling, reduce the heat and simmer for about 5 minutes, or until the mixture starts to thicken. The sauce will thicken more when cooled. You can use the caramel sauce straight away or allow to cool and store in the fridge for around 1 week.
- To make the pancakes, first melt the butter, then in a bowl mix together with the flour, milk, baking powder, vanilla extract, and sugar. If your mixture is too thick, add a little more milk until you get the desired consistency. It shouldn’t be too thick or too thin; you want a consistency similar to cream.
- Heat a non-stick frying pan and use coconut oil or butter to coat the pan. Pour about ½ cup of the mixture into the pan and swirl around to make a bigger pancake. Place the sliced banana onto the pancake as it’s cooking. Wait for the bubbles to appear in the pancake and flip it over to cook the other side.
- Serve hot with caramel sauce and shredded coconut.
