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Pancake Gateau with Banana and Coconut Mousse

submitted by Sara on December 25, 2020
contains glutencontains animal productscontains dairy productscontains lactosecontains eggscontains sugar
Baked Good
Breakfast
Dessert

Ingredients
for
servings
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For the pancakes
 1 cup Wheat flour, white, pastry flour
contains gluten
 2 tsp Vanilla Sugar
contains sugar
 1 pinch Salt, Kosher salt, table salt
2  (ea. 1.55 oz) Egg, medium
contains animal productscontains eggs
 ⅔ cup Milk, whole, 3.25% fat
contains animal productscontains dairy productscontains lactose
For the banana mousse
 2.50  (ea. 4.16 oz) Bananas, peeled
⅔ cup Cream cheese, full fat
contains animal productscontains dairy productscontains lactose
 ¼ cup Coconut Flakes / Chips, dried, desiccated, flaked
2 tbsp Icing sugar, confectioner's sugar, powdered sugar (unsifted)
contains sugar
 2 tbsp Cane sugar, brown
contains sugar
 4¾ tsp Lemon juice, fresh cold-pressed
For garnishing
 0.50  (ea. 4.16 oz) Bananas, peeled
½ tsp Coconut Flakes / Chips, dried, desiccated, flaked
34.33 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    4.30 oz (calculated)

    The pancakes

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

  3. The mousse

  4. Slice the banana, the mush up the slices with a fork.
  5. Mix together with the remaining ingredients.
  6. Put in the fridge to cool.

  7. Baking the pancakes

  8. Add a little oil to a pan over medium heat.
  9. Add about 1/4 cup of batter to the pan and swish around to form an even, thin pancake.
  10. Let bake until small bubbles form throughout the pancake, about a minute or two.
  11. Flip the pancake and bake for another minute or so.
  12. Remove from the pan and set aside to cool.
  13. 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).
  14. Let the pancakes cool completely.

  15. Assembling the cake

  16. Put a pancake on your serving platter.
  17. Spread some mousse on the pancake.
  18. Continue adding layers until all the pancakes and most of the mousse is used up. Finish with a pancake.
  19. 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.

  20. Garnishing

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

Nutrition Facts
for
serving

  • Calorie count
    226 kcal
  • % of calories by macros
    Fat40.3 %91 kcal10.2 g
    Net Carbs48.7 %110 kcal27.7 g
    Dietary Fiber1.8 %4 kcal2.2 g
    Protein9.3 %21 kcal5.4 g
  • Approx. WW SmartPoints™
    7.4
  • Cholesterol 62.4 mg
  • Sodium 105.1 mg
  • Fat 10.2 g
    • Saturated Fat 6.1 g
    • Trans Fat 0 g
  • Carbohydrates 29.9 g
    • Dietary Fiber 2.2 g
    • Total Sugars 13.7 g
    • Added Sugar 6.2 g
    • Sugar alcohols 0 g
  • Protein 5.4 g
  • Calcium 55.2 mg
  • Iron 0.7 mg
  • Magnesium 22.8 mg
  • Potassium 260.8 mg
  • Zinc 0.6 mg
  • Vitamin A (Retinol Equivalents) 87.7 mcg
  • Vitamin B12 0.2 mcg
  • Vitamin C 5.1 mg
  • Folate 17.5 mcg
    • Folic Acid 1.5 mcg