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🍰 Crispy Strudel Pancakes with Ginger-Coconut Dip

225 kcal · 30 min · 4 servings

Ingredients

• 0.5 organic lime
• 2 bananas
• 10 g ginger (1 piece)
• 8 tbsp condensed milk (semi-skimmed)
• 4 sheets strudel pastry
• 2 tbsp rapeseed oil
• 2 tsp coconut flakes
• lemon balm (to taste)

Instructions

1. 1. Cut the lime in half and rinse it under hot water.
2. 2. Dry the lime with a cloth.
3. 3. Finely grate the lime zest.
4. 4. Squeeze the lime juice.
5. 5. Peel the bananas.
6. 6. Cut the bananas into small pieces.
7. 7. Place the banana pieces in a bowl.
8. 8. Add the grated lime zest.
9. 9. Pour in the lime juice.
10. 10. Mix everything well together.
11. 11. Peel the ginger.
12. 12. Grate the ginger finely.
13. 13. Place the grated ginger in a small bowl.
14. 14. Pour the condensed milk over the ginger.
15. 15. Stir the mixture well.
16. 16. Let the ginger-milk mixture steep for a short time.
17. 17. Lay the strudel pastry sheets on the work surface.
18. 18. Take one quarter of the banana filling.
19. 19. Place the bananas in the center of a pastry sheet.
20. 20. Fold the pastry edges over the filling.
21. 21. Press the edges firmly together.
22. 22. Heat the oil in a large non-stick pan.
23. 23. Place the strudel pancakes in the hot pan.
24. 24. Fry the pancakes over medium heat.
25. 25. Turn the pancakes to brown both sides golden yellow.
26. 26. Strain the ginger-milk mixture through a tea strainer.
27. 27. Pour the filtered liquid into a clean small bowl.
28. 28. Place the finished pancakes on plates.
29. 29. Sprinkle the pancakes with coconut flakes.
30. 30. Pour the ginger milk over the pancakes.

Nutrition per serving

• kcal: 225
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 32 g