These fabuliciouz morsels are my love letter to The Whitsunday’s.
They remind me of all the tropical nights with cocktails followed by lazy holiday breakfasts the next morning I’ve been spoilt with many times.
Mix up an easy pancake batter by combining 1 cup of plain flour, 1 cup of coconut milk, 1 egg & a pinch of salt in a bowl, whisk until light & airy then add in 2 mashed up bananas & stir it through well.
To make the salsa topping, grab another bowl & bung in some crushed pineapple, a finely sliced chilli & the juice of half a lime. Give that lot a jolly good stir to incorporate all those tropical flavours.
Heat up a non-stick frypan over low heat & cook off the pancakes by placing a couple of spoonfuls in the pan at a time. When bubbles appear on the surface of the batter, flip the pancake to allow the other side to cook before placing on a paper towel lined plate while you finish them all off.
Whack some pancakes on a plate & top with the salsa before finally crowning with crunchy Toasted Coconut Chips.