These Coconut Banana Pancakes are dairy-free and vegan, and super moist and flavorful. Made with 4 different coconut products, they’ll transport you to a tropical paradise right in your own kitchen!
Ahh, pancakes. We eat a lot of pancakes around here, and we never get sick of pancakes. They’re one of our favorite parts of the weekend. Especially when they involve yummy things like banana and coconut.
I would say our favorite standard pancakes are a classic chocolate chip. But sometimes we like to mix it up and try some fun add-ins.
We’ve done lots of pancake variations– Pumpkin Oatmeal Pancakes, Fresh Strawberry Banana Pancakes, Blueberry Lemon Pancakes. And lots more!
Banana pancakes are a classic and always a hit. I wanted to try a more tropical spin on the banana pancake, so I found all the coconut I could find and added it in to make these delicious Coconut Banana Pancakes!
These Coconut Banana Pancakes have 4 different coconut products in them. They’re packed with sweetened shredded coconut, of course. But they’ve also got a few less-likely suspects inside.
Instead of the usual dairy milk, I used coconut milk in these pancakes. Not the kind from the carton. You want the kind in a can, which is way more flavorful and creamy. Try to find one that has coconut milk as the only ingredient (no gums or flavorings).
Instead of regular cane sugar, I used coconut sugar. Coconut sugar is made from the sap of a coconut palm tree, so it doesn’t actually have a coconut flavor, but it has a nice flavor like brown sugar.
Plus, coconut sugar may have some health benefits over regular sugar. If you don’t have coconut sugar already in your pantry, you can definitely just use brown sugar or even regular cane sugar.
Lastly, instead of butter, I use coconut oil– in the batter, and for frying. I like to use the unrefined/virgin coconut oil to add extra coconutty flavor! If you aren’t trying to keep the recipe dairy-free or vegan, you can substitute butter for the coconut oil.
I’m not sure if it is the banana or the coconut milk, or a magical combination of both, but MAN are these pancakes moist and delicious! You could definitely eat these without syrup and be perfectly happy. But they’re a treat topped with extra banana slices and a drizzle of syrup.
These pancakes are great as leftovers. Just store them in the refrigerator, and then pop them in the toaster for easy weekday breakfasts. They are still moist even reheated, and quite yummy smothered with peanut butter for a great on-the-go breakfast.
You could also freeze these– just layer them with wax paper so they don’t all freeze together in one big clump. Defrost in the fridge overnight and then heat them up in the toaster.
- 1¼ cups all purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp allspice
- 2 tbsp coconut sugar (or brown sugar)
- ¼ tsp salt
- 1 medium ripe banana, mashed
- 1¼ cup canned coconut milk
- 1 tbsp coconut oil, melted, plus more for frying
- 1 tsp vanilla extract
- ⅓ cup sweetened shredded coconut
- In a mixing bowl, combine flour, baking powder, spices, coconut sugar and salt.
- In another bowl, combine banana, coconut milk, coconut oil and vanilla.
- Add the wet ingredients to the dry ingredients, and mix until combined.
- Fold in the shredded coconut.
- Heat a skillet over medium heat and add a bit of coconut oil.
- Ladle batter into the pan and cook until bubbles begin to form on top of the pancake.
- Flip and cook an additional two minutes, until bottom is golden brown.
- Serve with extra banana slices and maple syrup.
Enjoy!
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