Coconut Pancakes

These coconut pancakes are soft, fluffy, and full of sweet coconut flavor in every bite. They’re easy to make with simple ingredients and turn an ordinary breakfast into something that feels a little more special without being fussy.

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings pancakes

Calories 220 kcal

Equipment

Electric griddle

Ingredients

1½ cups all purpose flour
¼ cup white sugar
1½ tablespoons baking powder
3 tablespoons butter unsalted preferred, melted and cooled
1 cup whole milk
1 small banana mashed
¾ cup shredded coconut sweetened preferred
maple syrup
fresh berries

Instructions

Stir together all of the dry ingredients (the flour, sugar, and baking powder).
Stir the wet ingredients (butter, milk, and mashed banana) together until well combined. Add the dry ingredients to the wet and stir until just combined.
Fold in the shredded coconut.
Heat the griddle to medium (325ºF) and add butter if desired. Add about ⅓ cup of the batter to the hot griddle and cook on medium heat for 1-2 minutes, until golden on the bottom and small bubbles are forming on the top. Flip the pancake over and cook for another 1-2 minutes, or until both sides are golden.
Repeat until all the batter is cooked.
Enjoy with maple syrup and fresh berries.

Notes

Store in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 3-4 weeks. Reheat in the microwave in 10-15 second increments until warm. No need to thaw before reheating.

Nutrition

Keyword banana, coconut, pancakes

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