Tropical Banana Pancakes with Nutella, Passionfruit & Toasted Coconut

Ingredients

Shrove Tuesday, also known as Pancake Day, marks the traditional feast day before the start of Lent, a time when indulgent ingredients like eggs, sugar, and butter were historically used up before the fasting season began. Today, it’s a chance to enjoy pancakes in all their glorious forms - sweet, fluffy, and limitless in creativity.

These tropical banana pancakes bring a modern twist to the tradition. Topped with Nutella, tangy passionfruit, and toasted coconut, they offer a playful, indulgent take on a classic favourite. Ready in just 30 minutes, they’re perfect for celebrating Shrove Tuesday with a touch of sunshine and a lot of flavour.

Pancakes:
1 cup Plain Flour
2 tbs Baking Powder
Pinch of Salt
1 Egg, beaten
1 cup of Milk (Full cream milk is ideal)
2 tbs Vegetable Oil
2 Over-ripe Australian Bananas, mashed
1 cup Coconut Flakes (tasty tip: you can buy them toasted to save time)
Olive Oil Spray

To Serve:
15g (1 tbs Nutella) per Pancake
2 Passionfruit

Method

Mix the flour, baking powder and salt. In a separate bowl, combine the milk, egg, vegetable oil and over-ripe bananas together. Stir the flour mixture into the gooey banana mixture.

Set the oven to 160°C and toast the coconut for 5 minutes or until golden. Set aside. Or, use your store-bought toasted coconut flakes.

Over medium-high heat, heat an oiled frying pan. Take ¼ cup of batter and pour into the pan. Cook until each side is golden brown, approx 1–2 minutes per side. Remove from the pan and keep warm in the oven until ready to serve. Repeat with remaining batter.

To serve your tropical pancakes, spread each one with Nutella, top with the toasted coconut flakes and passionfruit, and get ready for some morning smiles!

Credits: Nutella