For extra fluffy pancakes, don't overmix the batter. A few lumps are okay! If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and then filling it with milk to reach 3/4 cup. Let it sit for 5 minutes before using. Feel free to add shredded coconut to the batter for an even more intense coconut flavor. These pancakes are also delicious with a sprinkle of toasted nuts or fresh fruit.
Coconut Banana Pancakes
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME40 mins
-
SERVING15 People
-
VIEWS210
Elevate your breakfast game with these incredibly fluffy and flavorful Coconut Banana Pancakes. This recipe features a delicate balance of sweet banana and rich coconut, topped with a luscious homemade coconut syrup that's sure to delight both kids and adults alike.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol33 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat5 g
-
Sodium362 mg
-
Sugar17 g
-
Fat8 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large bowl, whisk together the flour, 1 tablespoon of sugar, baking powder, and salt. (2 minutes)
02 Step
Recipe View In a separate bowl, whisk together the milk, egg, and vanilla extract. (1 minute)
03 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. (2 minutes)
04 Step
Recipe View In a small bowl, beat the mashed banana with an electric mixer until smooth. Gently fold the creamed banana into the pancake batter. Stir in the melted butter. (3 minutes)
05 Step
Recipe View Cover the bowl and refrigerate the batter for 10 minutes to allow the gluten to relax, resulting in a more tender pancake. (10 minutes)
06 Step
Recipe View Heat a lightly oiled griddle or skillet over medium heat. (3 minutes)
07 Step
Recipe View Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 5 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface. (6-10 minutes)
08 Step
Recipe View To make the coconut syrup: In a saucepan, combine 1 cup of sugar, buttermilk, and butter over medium heat. Stir until the sugar is dissolved and the butter is melted. (5 minutes)
09 Step
Recipe View Bring the mixture to a boil, then reduce the heat to low and simmer for 1 minute. (2 minutes)
10 Step
Recipe View Remove from heat and stir in the coconut extract and baking soda. The mixture will foam up slightly. (1 minute)
11 Step
Recipe View Simmer until the baking soda is dissolved. (1-2 minutes)
12 Step
Recipe View Serve the warm pancakes immediately with a generous drizzle of coconut syrup. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Molly Cormier
Feb 7, 2025These are the best banana pancakes I've ever made! The coconut syrup is divine.
Nettie Lubowitz
Dec 11, 2024This recipe is a keeper! I've already made it three times in the past month.
Josiane Gusikowski
Jan 23, 2024My kids devoured these! The recipe is so easy to follow, and the pancakes came out perfect.
Delphine Durgan
Nov 16, 2023I love that the coconut syrup doesn't have any coconut shavings. It's so smooth and creamy!