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Fluffy Coconut Banana Pancakes

Light, fluffy pancakes made with ripe bananas, coconut milk, and shredded coconut for a naturally sweet tropical breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 tbsp sugar
  • 2 bananas ripe, mashed
  • 2 eggs large
  • 1 cup coconut milk
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 0.5 cup shredded coconut

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  2. In another bowl, mash bananas and whisk in eggs, coconut milk, coconut oil, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in shredded coconut.
  4. Heat a nonstick skillet over medium heat and lightly grease.
  5. Pour 1/4 cup batter per pancake onto skillet and cook until bubbles form, about 2–3 minutes.
  6. Flip and cook another 1–2 minutes until golden and cooked through.
  7. Serve warm with desired toppings.

Notes

For extra flavor, toast the shredded coconut before adding to the batter. Serve with fresh fruit or coconut whipped cream.