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Preparation instructions

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# The pancakes
Mix together the ingredients until you get a smooth batter.
Let rest for 20 minutes, about as long as it takes you to make the mousse.

# The mousse
Slice the banana, the mush up the slices with a fork.
Mix together with the remaining ingredients.
Put in the fridge to cool.

# Baking the pancakes
Add a little oil to a pan over medium heat.
Add about 1/4 cup of batter to the pan and swish around to form an even, thin pancake.
Let bake until small bubbles form throughout the pancake, about a minute or two.
Flip the pancake and bake for another minute or so.
Remove from the pan and set aside to cool.
Repeat until all the batter is used up. We used a 1/4 cup measuring cup to add the batter to the pan. This used slightly less than 1/4 cup of batter and resulted in 8 pancakes with a diameter of about 6 1/2 in (16.5 cm).
Let the pancakes cool completely.

# Assembling the cake
Put a pancake on your serving platter.
Spread some mousse on the pancake.
Continue adding layers until all the pancakes and most of the mousse is used up. Finish with a pancake.
For 8 pancakes, we added about 1/4 cup (2 1/2 oz  or 70 g) per pancake, which leaves some mousse for garnishing the top.

# Garnishing
Garnish with the remaining mousse, some banana slices and a sprinkling of desiccated coconut.
Enjoy!

Nutrition Facts

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