Coconut Banana Pancakes: A Tropical Twist on a Classic Breakfast

Imagine waking up to the sweet aroma of freshly made pancakes infused with the tropical flavors of coconut and banana. It’s like a mini-vacation on your breakfast table!

Why You’ll Love Coconut Banana Pancakes

Combining the natural sweetness of ripe bananas with the rich, creamy taste of coconut creates a delightful breakfast treat that’s both indulgent and wholesome. These pancakes are:

Fluffy and Moist: The mashed bananas add moisture, while coconut milk makes them light and airy.
Naturally Sweetened: The natural sugars in ripe bananas enhance sweetness, minimizing the need for added sugars.
Versatile: Perfect for a leisurely weekend brunch or a quick weekday breakfast.

Ingredients You’ll Need

Dry Ingredients:

1½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup coconut milk (well-shaken)
1 large egg
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1 large ripe banana, mashed

Optional Add-ins:

¼ cup shredded coconut for extra texture
¼ cup chopped nuts like walnuts or pecans for a crunchy bite

Step-by-Step Preparation

1. Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt, whisking until well mixed.

2. Prepare the Wet Ingredients

In a separate bowl, mix the coconut milk, egg, melted butter (or coconut oil), vanilla extract, and mashed banana until well combined.

3. Combine Wet and Dry Mixtures

Add the wet ingredients to the bowl with the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy. Overmixing can lead to dense pancakes.

4. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil.
Ladle ¼ cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes, until bubbles appear on the surface and the edges are set.
Turn over and cook for another 1-2 minutes until perfectly golden brown.

5. Serve Warm

Pile the pancakes onto a plate and garnish with your favorite toppings.

Topping Ideas

Enhance your coconut banana pancakes with these delicious toppings:

Fresh Fruits: Sliced bananas, berries, or pineapple chunks add a fresh burst of flavor.
Maple Syrup or Honey: Drizzle for added sweetness.
Toasted Coconut Flakes: Sprinkle on top for extra coconut flavor and a bit of crunch.
Nut Butter: A dollop of almond or peanut butter adds protein and richness.

Tips for the Perfect Pancakes

Choose Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will turn out.
Don’t Overmix: Stir the batter until ingredients are just combined to keep the pancakes fluffy.
Keep Them Warm: If making a large batch, keep cooked pancakes warm in a 200°F oven until ready to serve.

Variations to Try

Gluten-Free Alternative: Swap all-purpose flour for a gluten-free flour blend.
Vegan Option: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use coconut oil instead of butter.
Add Chocolate Chips: For a sweeter treat, sprinkle some chocolate chips into the batter before cooking.

Frequently Asked Questions

Q: Can I prepare the batter in advance?

A: It’s best to cook the batter immediately after mixing. However, you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

Q: How do I store leftover pancakes?

A: Keep them in an airtight container in the refrigerator for up to 3 days. Warm them up in the microwave or toaster oven until thoroughly heated.

Q: Can I freeze these pancakes?

A: Yes! Arrange the cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag for storage. They can be stored in the freezer for up to a month. Reheat in a toaster or microwave before serving.