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.

Banana And Coconut Pancakes

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

  1. In a large bowl, combine the mashed bananas, flour, coconut milk, sugar, baking powder, vanilla extract, and salt. Mix until just combined.
  2. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
  3. 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.
  4. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
  5. 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