Valentine’s Day may have come and gone, but a steaming plate of homemade pancakes is always a delight. This tropical twist on a classic breakfast blends ripe bananas, creamy coconut, and fresh strawberries for a burst of flavour that is as healthy as it is indulgent.

Ingredients

2 ripe bananas, mashed

1 cup coconut milk

1 cup all-purpose flour (or wholewheat flour for a healthier option)

½ cup shredded coconut

1 egg

2 tablespoons honey (or maple syrup)

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon cinnamon

A pinch of salt

1 tablespoon melted butter (for cooking)

1 cup fresh strawberries, sliced

½ teaspoon lemon juice

Instructions

In a large mixing bowl, mash the ripe bananas until smooth. Stir in the coconut milk, egg, one teaspoon of honey, and vanilla extract until well combined. 

In a separate bowl, mix the flour, shredded coconut, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture to form a smooth batter. Allow the batter to rest for 5 minutes to let the flavours meld.

Heat a non-stick pan or griddle over medium heat and lightly brush with melted butter. Pour approximately ¼ cup of batter per pancake onto the pan, spreading gently to form circles. Cook for 2-3 minutes until bubbles appear on the surface and the edges begin to dry. Flip carefully and cook for an additional 2 minutes or until golden brown. Repeat with the remaining batter.

For the strawberry syrup, combine the sliced strawberries, one teaspoon of honey, and lemon juice in a small saucepan. Simmer over low heat for 2-3 minutes until the strawberries soften and release their juice. Remove from the heat.

To serve, stack the warm pancakes on a plate and generously top with the strawberry syrup. For extra indulgence, drizzle extra honey or maple syrup over and sprinkle with shredded coconut or strawberry slices. Serve immediately. 

Bon appétit!