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If you want to know how to prepare those sweet banana pancakes they sell at Thai street food stalls, you’re in the right place. We’ll go through the recipe step by step, and you’ll soon be enjoying this mouthwatering roti dessert. Ready for it? Let’s go!
Banana pancakes are also known as banana roti or banana rotee in Thailand.
Despite their name, Thai banana pancakes are nothing like your typical fluffy American pancake. Instead, they’re like a cross between a stuffed French crepe and a crispy Indian roti flatbread.
Thai-style pancakes consist of a rich, egg-based dough rather than a batter. The dough is allowed to rest for a few hours and then stretched very thinly before being fried on a large hot pan.
The pancake is filled with ripe banana slices, folded like an envelope, and finally cooked until golden.
Thai food vendors will then slice the pancake into bite-sized squares and drizzle it with condensed milk or chocolate sauce. So good!
In the steps below, we’ll show you how to prepare the banana roti dough from scratch, but with a few changes compared to the classic recipe.
Thai pancake dough is typically made with flour, eggs, butter, and condensed milk.
But, because we wanted our recipe to be dairy-free, we replaced condensed milk with a little sugar and butter with vegetable oil.
Also, we swapped the condensed milk and chocolate sauce toppings with a healthier, dairy-free alternative: melted dark chocolate. It’s optional, but it will make the banana roti even tastier!
As for the banana filling, you want to use very ripe bananas so they’ll be sweet and creamy.
While in Thailand, we made the pancakes with lady fingers’ bananas, small and pulpy bananas; but the classic Cavendish bananas will do the job just fine.
Oh, and if you want to try another mouthwatering Thai dessert, we think you’ll love this coconut blue sticky rice with mango — perfect with a glass of guava pineapple smoothie on the side!
Note: To make this recipe fully vegan, skip the egg and knead the dough for twice as long.
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