Ingredients
• 125ml (1/2 cup) thin cream, chilled
• 2 tbs caster sugar
• 1 x 165ml can coconut cream
• 250ml (1 cup) cold water
• 1 x 200g bottle pancake shake mix (Green's brand)
• 2 ripe bananas, peeled, thinly sliced
Method
1. Use an electric beater to whip the cream and caster sugar in a medium bowl until soft peaks form. Add the coconut cream and whip until firm peaks form. Cover with plastic wrap and place in the fridge.
2. Meanwhile, add water to the pancake mixture and mix according to the packet directions. Heat a 20cm (base measurement) non-stick frying pan over high heat. Pour one-quarter of the batter into the pan so it just covers the base. Cook for 1-2 minutes on each side or until golden. Repeat in 3 more batches with remaining batter.
3. To serve, fold pancakes in half and place on serving plates. Divide the banana evenly among pancakes. Fold over to enclose filling and serve with coconut cream.
