I Made amazing Coconut Banana Pancakes just this morning! I always keep hearing about Coconut Pancakes, So I decided this morning to give it a try with bananas as I always love to make Pancakes with Bananas, and these Coconut Banana Pancakes are now a game changer for pancakes for me, These pancakes taste tropical, mixing coconut and sweet bananas really worth the try. Let’s make these tasty pancakes together!

Why is this Coconut Banana Pancakes Great?

This recipe is awesome for anyone who wants a fun change from regular pancakes. If you really like coconuts and bananas, these pancakes are really worth the try, They’re very delicious, creamy, and freshly

Begin your day with a tasty treat by enjoying these sweet-smelling pancakes.

Even if you’re usually picky about food, the yummy banana sweetness and the nice smell of coconut will make you a fan of these pancakes.

Ingredients

To make these Coconut Banana Pancakes, you will need the following ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ripe banana, mashed
• 3/4 cup coconut milk
• 1 large egg
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla extract
• Shredded coconut for garnish (optional)
• Maple syrup for serving

Recipe Directions

Let’s begin making these delicious Coconut Banana Pancakes step by step:

1. Prepare the Batter:
   • In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. Mix Wet Ingredients:
   • In another bowl, mash the ripe banana and mix it with coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
3. Combine Wet and Dry Ingredients:
   • Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
4. Heat the Griddle or Pan:
   • Preheat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with coconut oil.
5. Cook the Pancakes:
   • Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
6. Flip and Cook:
   • Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.
7. Serve and Garnish:
   • Serve the pancakes warm, garnished with shredded coconut and a drizzle of maple syrup.

Kitchen Equipment

• Mixing bowls
• Non-stick griddle or frying pan
• Spatula
• Measuring cups and spoons
• Whisk

Tips

To make these pancakes without gluten, instead of using regular flour, you can use a special kind of flour that doesn’t have gluten. or check my other recipe of Easy Vegan banana protein pancakes.
Make the pancakes taste even better by putting a little bit of cinnamon or nutmeg into the mix.
If you like some crunch in your pancakes, you can put in a few pieces of chopped nuts like walnuts or pecans.

FAQ

Can I freeze these pancakes?

Sure! After the pancakes have cooled down all the way, put them in one layer on a baking sheet and freeze them. Once they’re frozen, put them in a bag or a container that you can seal tightly and keep in the freezer for as long as 2 months. When you want to eat them again, just warm them up in the toaster or oven.

Can I use other types of milk?

Yes, you can use any milk you like instead of coconut milk. It could be regular milk or plant-based milk like almond or oat milk! But preferred to use Coconut milk to keep the originality of this recipe.

Food and Drink Pairings

Enjoy these yummy Coconut Banana Pancakes with a tropical fruit salad and a cup of coffee with a hint of coconut for the best breakfast.

Conclusion and Call to Action

So, here you go! A super tasty recipe for Coconut Banana Pancakes, Treat yourself and your family to this amazing breakfast. Remember to share this recipe with others who love pancakes and make sure to subscribe to my blog for more recipes.

Coconut Banana Pancakes

Recipe by MamaCourse: BreakfastCuisine: Tropical, AmericanDifficulty: Easy

Servings

8

Pancakes

Prep time

10

minutes

Cooking time

15

minutes

Calories

150

kcal

Total time

25

minutes

Perfect tropical breakfast with these simple Coconut Banana Pancakes. A true mix between coconut and banana in a fluffy pancake, Great for a healthy breakfast.

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 ripe banana, mashed

• 3/4 cup coconut milk

• 1 large egg

• 2 tablespoons coconut oil, melted

• 1/2 teaspoon vanilla extract

• Shredded coconut for garnish (optional)

• Maple syrup for serving

Directions

• In a mixing bowl, combine the flour, sugar, baking powder, and salt. like any pancake creation.
• In another bowl, mash the ripe banana and mix it with coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
• Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
• Preheat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with coconut oil.
• Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
• Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.

Notes

• To make these pancakes without gluten, instead of using regular flour, you can use a special kind of flour that doesn't have gluten.
• Make the pancakes taste even better by putting a little bit of cinnamon or nutmeg into the mix.
• If you like some crunch in your pancakes, you can put in a few pieces of chopped nuts like walnuts or pecans.