These Banana and Coconut Pancakes are a delightful treat—a wonderfully moist and flavorful pancake that's perfect for a lazy weekend brunch or a quick weekday breakfast. The combination of sweet bananas and fragrant coconut makes for a truly irresistible combination. I developed this recipe after a particularly frustrating week; I needed something comforting, and these pancakes totally hit the spot. Trust me, they're amazing!
What makes these pancakes special? Well, for starters, we use super ripe bananas, which provide natural sweetness and incredible moisture. Then, we add the delightful nutty flavor and subtle sweetness of coconut milk and coconut oil. The result is a pancake that's incredibly light and fluffy, yet rich and satisfying all at once. It's the kind of breakfast that will make you feel good—both physically and emotionally. Okay, maybe that's a bit much but you get the idea.
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Blender (optional)
Banana and Coconut Pancakes: Frequently Asked Questions
Banana and Coconut Pancakes
These Banana and Coconut Pancakes are a wonderfully moist and flavorful treat, perfect for breakfast or brunch. The combination of ripe bananas and coconut milk creates a light, fluffy pancake that's sure to become a family favorite.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, mash the bananas thoroughly with a fork. You want them really well mashed, almost like a puree. The smoother it is, the better your pancakes will turn out!
- In the same bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps!
- In a separate bowl or measuring jug, whisk together the coconut milk, egg (or flax egg if making vegan), and melted coconut oil. Don't overmix!
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Don't overmix the batter; a few lumps are okay! Overmixing will make your pancakes tough.
- Heat a lightly oiled non-stick frying pan or griddle over medium heat. You should be able to sprinkle a few drops of water on it and they'll sizzle gently, not evaporate immediately.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately! Garnish with fresh coconut flakes, a drizzle of honey or maple syrup, and a sprinkle of cinnamon if you like. Mmm, delicious!
📝 Notes
- For a thicker pancake, let the batter rest for 10-15 minutes before cooking.
- Don't overmix the batter!
🍎 Nutrition
Calories: 200 kcal
Protein: 4 g
Fat: 8 g
Carbohydrates: 35 g
Fiber: 3 g
Calcium: 25 mg
