Coconut Banana Pancakes
Fluffy coconut‑infused pancakes with ripe bananas, perfect for a tropical breakfast treat.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup all‑purpose flour
- ½ 1/2 cup shredded coconut
- 1 tsp baking powder
- ½ 1/4 tsp salt
- ½ ripe banana, mashed
- ½ cup coconut milk
- ½ egg egg
- 1 tbsp coconut oil, melted
- ½ tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- In a bowl, whisk together flour, coconut, baking powder, and salt.
- In another bowl, mix banana, coconut milk, egg, coconut oil, maple syrup, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a non‑stick pan over medium heat; pour 1/4 cup batter per pancake.
- Cook until bubbles form, flip and cook until golden brown.
- Serve warm with sliced bananas, toasted coconut, and maple syrup.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 6g |
| carbohydrates | 38g |
| fat | 16g |
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