Coconut Banana Pancakes is the perfect comforting meal for busy weeknights! This dish combines the delightful flavors of ripe bananas and shredded coconut for a tropical twist on your morning pancakes. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Coconut Banana Pancakes
- How to Make Coconut Banana Pancakes
- Tips for Making Coconut Banana Pancakes
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Coconut Banana Pancakes
- Reheating Coconut Banana Pancakes
- Serving Suggestions
- FAQs
- Try these Coconut Banana Pancakes related recipes next!
- Coconut Pineapple Pancakes
- Banana Oat Pancakes
- Banana Pancakes
- Coconut Flour Pancakes
Why You’ll Love This Recipe
- Perfect for Busy Mornings. These Coconut Banana Pancakes come together quickly, making them ideal for busy weekdays or leisurely Sunday brunches. Just mix a few ingredients and you’re ready to go!
- Tropical Flavor Burst. The combination of fresh bananas and coconut adds a tropical flair to your breakfast routine, bringing sunshine to your table no matter the season.
- Healthier Option. Theses pancakes are naturally sweetened by the banana, reducing the need for added sugars, making them a healthier option for your morning meal.
- Customizable. Top with your favorite fruits, nuts, or syrups for an extra special touch. A little extra coconut or banana slices can elevate the dish instantly!
Ingredients for Coconut Banana Pancakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe Bananas: Adds natural sweetness and moisture to the pancakes.
- Coconut Milk: This creamy ingredient gives a rich and tropical flavor.
- All-Purpose Flour: A standard pancake base that provides the right texture.
- Shredded Coconut: Adds a chewy texture and enhances the coconut flavor.
- Eggs: Binds the mixture together and adds fluffiness.
- Baking Powder: Helps the pancakes rise and become fluffy.
- Salt: Balances the sweetness and enhances the flavors.
How to Make Coconut Banana Pancakes
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the coconut milk and eggs to the bowl and whisk until well combined.
- In another bowl, mix together the all-purpose flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet and cook for about 2-3 minutes, or until bubbles form on the surface.
- Flip the pancake and cook for an additional 2-3 minutes until golden brown.
- Transfer to a serving plate and repeat with the remaining batter.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or additional shredded coconut!
Tips for Making Coconut Banana Pancakes
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Don’t Overmix: Mix just until the ingredients are combined for fluffy pancakes; a few lumps are perfectly fine.
- Test Your Skillet Temperature: Make sure your skillet is at medium heat; too hot will burn the pancakes before they cook through.
Make-Ahead Instructions
- You can prepare the batter the night before and store it in the refrigerator. Just give it a stir before cooking the pancakes in the morning.
- Cooked pancakes can be made ahead and kept warm in the oven at a low temperature (around 200°F or 93°C) until serving.
Storing Leftovers
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet until warmed through.
Freezing Coconut Banana Pancakes
- Allow pancakes to cool completely, then stack them with parchment paper between each pancake.
- Wrap the stacked pancakes tightly in plastic wrap or aluminum foil and place in a freezer-safe bag or container.
- Pancakes can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating Coconut Banana Pancakes
- Reheat pancakes in the microwave for 30-45 seconds, or until heated through.
- For a crispy outer texture, reheat pancakes in a skillet over medium heat for about 1-2 minutes on each side.
Serving Suggestions
FAQs
Can I use almond milk instead of coconut milk?
Yes, you can substitute almond milk or any other non-dairy milk you prefer.
How do I store leftover pancakes?
Store pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Can I add chocolate chips to the batter?
Absolutely! Fold in chocolate chips or nuts for added flavor.
What toppings do you recommend?
Fresh fruits, whipped cream, or yogurt make excellent toppings!
Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
