Breakfast is the most important meal of the day, and what better way to start it than with a stack of Coconut Banana Pancakes? These pancakes are a tropical twist on the classic breakfast favorite, combining the sweet flavor of ripe bananas with the rich, creamy taste of coconut. Perfect for weekend brunches, family breakfasts, or any morning you want to add a touch of the tropics to your table, these pancakes are sure to delight everyone.
Coconut and banana are a match made in heaven, bringing together the natural sweetness and creamy texture of bananas with the rich, exotic flavor of coconut. These pancakes are fluffy, flavorful, and easy to make, offering a delightful change from your usual breakfast routine. Top them with a drizzle of maple syrup, a sprinkle of shredded coconut, and some fresh banana slices for a breakfast that feels like a tropical getaway. Let’s dive into the recipe and make these delicious Coconut Banana Pancakes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup regular milk
- 2 large eggs
- 2 ripe bananas, mashed
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Shredded coconut, for garnish
- Fresh banana slices, for serving
- Maple syrup, for serving
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, coconut flour, sugar, baking powder, and salt.
- In another bowl, mix the coconut milk, regular milk, eggs, mashed bananas, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Cook the Pancakes:
- Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more coconut oil to the griddle as needed.
- Serve:
- Stack the pancakes on serving plates.
- Top with shredded coconut, fresh banana slices, and a drizzle of maple syrup.
- Serve immediately and enjoy the tropical flavors.
Tips for Success:
- Ensure your bananas are ripe for maximum sweetness and flavor.
- Adjust the thickness of the batter by adding more milk if it’s too thick or more flour if it’s too thin.
- For an extra coconut flavor, you can add a teaspoon of coconut extract to the batter.
These Coconut Banana Pancakes are a delightful way to start your day, bringing the flavors of the tropics to your breakfast table. Fluffy and full of flavor, they’re perfect for any occasion, whether you’re enjoying a leisurely weekend brunch or a quick weekday breakfast. So gather your ingredients, mix up a batch, and enjoy a delicious taste of the tropics with every bite. Bon appétit!
