Coconut Banana Pancakes
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
397 kcal
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Course
Breakfast
Coconut Banana Pancakes
Description
The Coconut Banana Pancakes recipe blends two types of flour, brown sugar, and baking powder to form a thick batter enriched with egg, milk, melted butter, and vanilla extract. The addition of diced banana and shredded coconut in the batter lends natural sweetness and texture. Pancakes cook on a buttered skillet over medium heat, developing a golden crust while remaining soft inside. After cooking, they are served with fresh banana slices, extra shredded coconut, and a drizzle of pure maple syrup, adding layers of sweetness and nuttiness to each bite.
These pancakes offer a pleasant mix of creamy banana flavor and subtle coconut aroma. The combination of flours provides structure while keeping the pancakes tender. Cooking them on medium heat ensures thorough cooking without burning. This recipe yields about a dozen pancakes, allowing for family or guest servings.
To make the most of this recipe, use ripe bananas for sweetness and melt butter gently to prevent cooking the eggs. Maple syrup complements the coconut and banana flavors naturally. Serving pancakes warm maintains their soft texture.
Ingredients
- ¾ cup all-purpose flour
- ½ cup coconut flour
- 1 ½ tablespoons light brown sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 egg lightly beaten
- 1 ½ cups milk
- 2 tablespoons unsalted butter plus more for the skillet, melted and cooled
- 1 teaspoon vanilla extract
- 1 large banana peeled and diced
- ⅔ cup coconut shredded
- coconut shredded
- banana sliced
- maple syrup 100% pure
Instructions
- Pour flours, sugar, baking powder, and salt into a mixing bowl and whisk together.
- Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.
- Fold in banana and coconut and stir until well mixed.
- Place a skillet over medium heat and melt 1 tablespoon butter.
- Scoop ¼ cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until the surface begins to bubble a little.
- Carefully flip the pancake and continue to cook for an additional 2 to 3 minutes.
- Remove from skillet and repeat until all of the batter has been used.
- Finish pancakes with sliced bananas, extra shredded coconut and a drizzle of syrup.
Notes
- This recipe makes approximately 12 pancakes depending on the size of each scoop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 65mg | 22% |
| Sodium | 975mg | 41% |
| Potassium | 333mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 264mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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