Banana And Coconut Pancakes
Indulge in the tropical flavors of Fiji with these delicious Banana and Coconut Pancakes. Perfect for a leisurely breakfast or a weekend brunch, these pancakes are a delightful combination of ripe bananas and creamy coconut.
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Coconut oil for cooking
Instructions
- In a large bowl, combine the mashed bananas, flour, coconut milk, sugar, baking powder, vanilla extract, and salt. Mix until just combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm, topped with sliced bananas, shredded coconut, and a drizzle of maple syrup.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Mixing bowl Non-stick skillet or griddle Spatula
Tools
Stove
Serving suggestions
Serve the Banana and Coconut Pancakes with a side of fresh tropical fruit and a hot cup of Fijian coffee or tea.
Tips & tricks
For extra indulgence, top the pancakes with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes.
Cost
$8