Banana Coconut Pancakes Recipe

Ever had a lazy Sunday morning where all you want is a breakfast that feels like a tropical vacation? Let me introduce you to my ultimate banana coconut pancakes—a stack of pure bliss that’ll transport you to a serene beach, no passport required! 🍌🥥🥞

There’s no better way to begin a day than with a mountain of Banana Coconut Pancakes. They are made with a ripe banana, coconut milk (and a half cup of that coconut milk could have easily turned into sweet coconut custard if I had blended just a bit more), and, for binding, one egg and one pancake’s worth of chopped-up, deceptively dry, and therefore more-than-you’d-expect eggplant.

Banana Coconut Pancakes Recipe Ingredients

• All-purpose flour: Provides carbohydrates and structure.
• Granulated sugar: Adds sweetness and a hint of caramelization.
• Baking powder: Leavening agent for fluffy pancakes.
• Unsweetened coconut milk: Dairy-free, creamy texture with a tropical flavor.
• Ripe banana: Natural sweetness and a source of potassium and fiber.
• Shredded coconut: Adds texture and enhances the coconut flavor.

Banana Coconut Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsweetened coconut milk
• 1 large egg
• 2 tablespoons vegetable oil or melted butter
• 1 ripe banana, mashed
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut
• Butter or oil, for greasing the pan
• Sliced bananas and toasted coconut for serving (optional)
• Maple syrup or honey for serving (optional)

How to Make this Banana Coconut Pancakes Recipe

1. In a big mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk it together and make sure it’s well incorporated.

2. In another bowl, blend the coconut milk, egg, and vegetable oil until smooth.

3. Incorporate well the bananas that have been turned to a pulp and the vanilla extract into the wet elements that are being mixed.

4. Combine the wet ingredients with the dry ingredients and fold together gently until just mixed, taking care not to overmix. This is a batter, not a dough, and it ought to be light. A muffin is a very agreeable texture. You take it and break it apart; you do not slice it. When you say “muffin,” you say something very close to, if not exactly, “baton.}

5. Blend in the shredded coconut until evenly mixed throughout the batter.

6. Preheat a nonstick skillet or griddle over medium heat, lightly greasing it with butter or oil.

7. For each pancake, pour roughly 1/4 cup of batter onto the pan; you can cook several pancakes at the same time, space permitting.

8. Prepare until the form of bubbles become present on the surface and the edges have been set, about 2-3 minutes.

9. Turn the pancakes and let them cook for another 2 to 3 minutes, until they’re golden brown and done all the way through.

10. Heat the pancakes and serve them with sliced bananas, some toasted coconut, and a drizzle of maple syrup or honey. That’s how I like them.

Banana Coconut Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Fork or potato masher (for mashing bananas)
5. Measuring cups
6. Measuring spoons
7. Nonstick skillet or griddle
8. Spatula
9. Ladle or 1/4 cup measuring cup (for pouring batter)
10. Plate (for serving)

FAQ

• Q: Can I use a different type of milk instead of coconut milk?C: Certainly! You can replace coconut milk with any other milk you like, such as almond milk or regular cow’s milk. Just don’t expect coconutty flavors if you use any of those. You could also use soy milk, rice milk, or hemp milk. Those milks are all good stand-ins for coconut milk, but your final dish will taste different with those flavors.
• Q: Can these pancakes be made gluten-free?A: Yes, you are able to replace the all-purpose flour with a gluten-free flour blend to create the pancakes gluten-free.
• Q: Is there a substitute for the banana?You can use applesauce in place of the mashed banana, though it will slightly alter the flavor.
• Q: How should I store leftover pancakes?A: Pancakes that are left over should be placed in a sealed container and stored in the fridge if they are to be eaten in a day or two.
  If you plan to eat them after more than 2 days has passed, they should be frozen and can be good for up to a month.
• Q: Can I prepare the batter in advance?A: If you must, you can refrigerate the batter for a few hours, but it is always best to prepare it fresh. Before cooking the batter that has been refrigerated, stir very well.
• Q: How can I make the pancakes fluffier?A: Do not overmix the batter. The pancakes will be light and fluffy if you mix just until combined.
• Q: What can I use as an egg substitute?A: You can use a ground flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute for an egg in a vegan version.

Banana Coconut Pancakes Recipe Substitutions and Variations

If you want to use whole wheat flour, you can for all-purpose flour. It will be a healthier substitution.
Substitute coconut sugar or honey for granulated sugar to obtain a different sweetness profile.
You can substitute unsweetened coconut milk with almond milk or regular milk.
Replace an egg with either of these two ingredients to make your recipe vegan:

1. Applesauce
2. Flaxseed meal
To up the coconut flavor, use coconut oil instead of vegetable oil.

Pro Tips

1. Use Ripe Bananas Make sure your banana is very ripe with plenty of brown spots. This will add natural sweetness and moisture to your pancakes, enhancing the overall flavor.

2. Rest the Batter Allow the batter to rest for about 5-10 minutes after mixing. This resting time helps the baking powder activate and results in fluffier pancakes.

3. Temperature Control Keep your skillet at medium heat. If it’s too hot, the pancakes will brown too quickly on the outside but remain raw inside. If it’s too low, they won’t have a nice golden color. A medium setting balances it perfectly.

4. Don’t Overmix When combining the wet and dry ingredients, gently fold them together just until the batter comes together. Overmixing can lead to tough pancakes due to gluten development.

5. Substitute Options For added flavor, consider swapping out the vegetable oil for melted coconut oil. This will enhance the coconut theme and add a slight tropical flavor to your pancakes.