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Coconut and banana Pan cake

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15 Minutes

Preparation Time

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30 Minutes

Cooking Time

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You will need

  • MILKMAID 3 tbs
  • Plain flour 1 cup
  • Sugar (powdered) 1/3 cup
  • Eggs (beaten) 2
  • Maggi Coconut Milk powder 2 tsp
  • Butter (melted) 5-6 tsp
  • Vanilla ½ tsp
  • Bananas (sliced) 2
  • Salt Pinch of Salt

Nutritional Information

  • Energy : 169 kcal
  • Carbohydrate : 21.5 g
  • Protein : 1.9 g
  • Fat : 8.2 g

Let’s make it

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To serve, fold crepes into triangles on plates, tuck in banana slices, drizzle with warm chocolate sauce and cream.

Nutritional Facts

Bananas are rich in fiber and are a great source of Potassium.


When you use 2 whole bananas instead of flour, it is yummy and healthier also.

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