Coconut Banana Pancakes Recipe: The Taste of a Tropical Vacation for Breakfast by Ann Marie G. Halstead
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I’ve never been much of a breakfast eater, but my boys love breakfast, so I’m always on the lookout for new recipes – and this one is a winner! If I were going to eat a big breakfast, it would definitely be pancakes or waffles, with all the toppings, I’m always up for a twist on a classic recipe.
The smell and taste of this coconut banana pancakes recipe may just remind you of a relaxing vacation, perhaps a trip to the ocean, even a tropical destination. If you’ve ever eaten banana and/or coconut-flavored desserts, especially while relaxing on vacation, this breakfast is sure to bring a smile to your face.
If you’re not sure about the flavor combination, I think you’ll be pleasantly surprised. You’ll also love how easily everything comes together simply by combining ingredients and mixing with a fork. I think this recipe is perfect as a delicious weekend breakfast or brunch, or, as my boys would tell you, a great option for breakfast-for-dinner (we call it “brinner").
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: Makes about 12 pancakes
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup coconut flour
- 1 1/2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted and cooled, plus more for the skillet
- 1 teaspoon vanilla extract
- 1 large banana, peeled and diced
- 2/3 cup shredded coconut
- shredded coconut, plus more for sprinkling
Here’s how to make it:
- Pour flour, coconut flour, brown sugar, baking powder and salt into a mixing bowl and whisk together. Add egg, milk, butter and vanilla. Mix together with a fork until well combined (some lumps should remain). Add banana and coconut. Stir until well mixed.
- Heat a skillet over medium heat and melt 1 tablespoon of the butter. Scoop up 1/4 cup of batter, place into the hot skillet and cook for 3 to 4 minutes or until the surface begins to bubble a bit. Carefully flip the pancake and continue to cook for an additional 2 to 3 minutes.
- Remove pancake from skillet and repeat the process until all of the batter has been used. Top pancakes with sliced bananas, sprinkle with extra shredded coconut and drizzle with maple syrup.
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