Banana & Coconut Pancakes
These Banana & Coconut Pancakes combine the sweetness of bananas with the creaminess of coconut milk for a yummy breakfast or sweet treat!
I’m so excited to share this recipe. I’ve been making these pancakes for the last few months and Hanky Pank just loves them. They combine the sweetness of bananas with the creaminess of coconut milk. Plus, they’re quick and easy to make. So I’ve been kicking myself for not sharing this recipe sooner!
I’ve found there are a few basics to pancakes. When mixing the dry and wet ingredients, stir until just combined. Over mixing the batter will make these pancakes chewy. The flour should be mixed but there will still be lumps. Once the batter is on the griddle, wait to flip. Make a coffee, warm up some syrup, look at my other recipes… Then give that pancake a flip and wait just a little longer. Once they’re ready, either serve whole topped with fruit for a yummy breakfast or cut into strips for a sweet treat!
If you like these pancakes, try my Apple Cinnamon Pancakes!
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup coconut milk
- 1/2 cup banana, mashed
- 1 egg
Instructions
- Preheat griddle or pan over medium-high heat.
- In a large bowl, combine flour, baking powder, baking soda, and cinnamon. Add coconut milk, mashed banana, and egg. Stir until just combined.
- Pour 1/8 to 1/4 cup onto lightly greased griddle or pan. Cook until edges begin to brown and bubbles form on top. Flip and cook until golden brown.
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