~467 cal · 8g protein · 61g carbs · 22g fat (estimated, per serving)
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Thick banana coconut pancakes
🇲🇭 Majuro
On the atolls of the Marshall Islands, ripe bananas and coconut turn up everywhere, and pancakes are a much-loved way to use them. Mashed banana and grated coconut fold into a simple batter that fries thick and golden, eaten warm with syrup or a little sugar and strong tea.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups all-purpose flour
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2 very ripe bananas, mashed
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1/2 cup grated coconut
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1 egg
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2 tbsp sugar
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2 tsp baking powder
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3/4 cup water
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3 tbsp neutral oil
Instructions
1
Mash the bananas smooth, then whisk in the egg (or flax), sugar, and water.
2
Fold in the flour, baking powder, and grated coconut to a thick, spoonable batter.
3
Heat a little oil in a pan and drop in rounds, spreading them slightly.
4
Fry until golden and set on both sides, then serve warm with syrup or sugar.
Marshall Islands atoll home cooking.
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🌏 While it simmers — know your destination
📍
Majuro. An atoll capital of reef fish and preserved breadfruit.
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Marshall Islands. Coral atolls of reef fish and preserved breadfruit.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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