Coconut Pancakes with Strawberries & Bananas (6 servings) 2 cups coconut milk 1/4 cup firmly packed dark brown sugar 1 large egg 2 cups self-raising flour 1 large banana - finely chopped 2 Tablespoons butter - melted 1 cup fresh strawberries - sliced 1/3 cup maple syrup additional sliced bananas and vanilla ice cream to serve Whisk coconut milk, sugar and egg in a large bowl until combined. Gradually whisk in sifted flour until smooth. Stir in banana. Heat a non-stick frying pan over a medium heat, brush pan with a little of the melted butter. Pour 1/4 cup of batter into pan, cook, uncovered, until bubbles appear on surface of pancake. Turn pancake, cook until browned. Remove from pan, cover to keep warm. Repeat with remaining butter and batter. Blend strawberries with maple syrup until smooth. Serve pancakes layered with sliced bananas. Top with vanilla ice-cream and drizzle with strawberry maple sauce. These pancakes may be better suited for dessert instead of breakfast since they're topped with ice cream and a decadent strawberry maple sauce. Mr Breakfast would like to thank brekkiebaby for this recipe. Recipe number 2130. Submitted 8/31/2007.