Thai Banana Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Coconut milk: Adds a rich, tropical flavor and creamy texture to the batter.

Egg: Binds the ingredients together and adds richness.

Bananas: Provides natural sweetness and a delightful banana flavor.

Vegetable oil: Used for cooking the pancakes, ensuring they don't stick to the pan.

When mixing the batter, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher pancakes. Stir until the ingredients are just combined to keep the pancakes light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes slightly denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the pancakes.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative and works well for those who prefer a nutty flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, making the recipe vegan-friendly.

• bananas - Substitute with plantains: Plantains offer a similar texture but with a slightly different, less sweet flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil complements the tropical flavors and adds a subtle coconut aroma.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.
• For short-term storage, keep the pancakes in the refrigerator for up to 3 days. Reheat them in a non-stick pan over medium heat or in the microwave for a quick breakfast or snack.
• For longer storage, freeze the pancakes by placing them on a baking sheet in a single layer and freezing until solid. Once frozen, transfer them to a resealable plastic bag or an airtight container.
• Label the container with the date to keep track of their freshness. Frozen pancakes can be stored for up to 2 months.
• To reheat frozen pancakes, you can use a toaster, toaster oven, or microwave. For the best texture, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• If you prefer a crispier texture, reheat the pancakes in a non-stick pan over medium heat until they are warmed and slightly crispy on the edges.
• Serve the reheated pancakes with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai banana pancakes on a baking sheet in a single layer.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.

• Stovetop Method:

  1. Heat a non-stick pan over low to medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Place the pancakes in the pan and cover with a lid.
  4. Heat for 1-2 minutes on each side or until they are warmed through.

• Toaster Method:

  1. Place the pancakes in a toaster oven.
  2. Set the toaster to a low setting to avoid burning.
  3. Toast for 1-2 minutes, checking frequently to ensure they are heated evenly.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Mixing bowl: Another bowl used to mix the wet ingredients before combining them with the dry ingredients.

• Whisk: A utensil used to blend the dry ingredients and to mix the wet ingredients smoothly.

• Non-stick pan: A pan that prevents the batter from sticking, ensuring easy flipping and even cooking.

• Ladle: A tool used to pour the batter onto the pan in consistent portions.

• Spatula: A flat tool used to flip the pancakes once bubbles form on the surface.

• Measuring cups: Used to measure out the flour, coconut milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, and salt.

• Knife: Used to slice the bananas before folding them into the batter.

• Cutting board: A surface used to safely slice the bananas.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Blend the coconut milk and egg together for a smoother batter and quicker mixing.

Preheat the pan: Start heating your non-stick pan while you mix the batter to save cooking time.

Batch cook: Pour multiple pancakes onto the pan if it’s large enough to cook more at once.

Keep warm: Place cooked pancakes in a warm oven to keep them hot while you finish the rest.