Let’s make it
Sift the flour into a large bowl with sugar, MILKMAID, eggs, Coconut milk powder, butter, vanilla and a pinch of salt. Whisk to combine and then stand at room temperature for 30 minutes.
Check the consistency of the batter before you start to cook the pancakes, the mixture should resemble runny cream. If it’s too thick, add a little warm water.
Brush a non-stick frying pan with extra melted butter and place over medium heat. Pour in enough batter to coat the base of the pan, then cook for 1-2 minutes each side until golden. Remove to a plate and keep warm. Repeat with remaining batter to make 12 pancakes.
To serve, fold crepes into triangles on plates, tuck in banana slices, drizzle with warm chocolate sauce and cream.
Bananas are rich in fiber and are a great source of Potassium.