Coconut Banana Pancakes

July 21, 2014

Banana and coconut, what a great match! It was during my trip on the Maasdam that I ate some banana pancakes. However the pancakes did not have enough bananas for my taste, just a few slices in a small pancake. Upon my return, I did a little research and found some recipes, here is one inspired by Chatelaine magazine, with my modifications.

Serving: 5-6 medium sized pancakes


  • 1 1/4 cup unbleached flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1-2 tablespoons of lucuma or sugar
  • 2 eggs, beaten
  • 3 tablespoons coconut oil or melted butter
  • 1 1/2 cup milk or almond milk
  • 1 ripe banana, mashed
  • 1/3 cup unsweetened coconut
  • 1 tablespoon red banana powder (optional)


  1. Combine flour, salt, baking powder, sugar and banana powder in a medium bowl.
  2. In another bowl, combine the beaten eggs, bananas, coconut oil and milk.
  3. Stir the liquid mixture to the dry mixture.
  4. Melt some coconut oil in a nonstick skillet.
  5. Place a ladle of batter into the pan, sprinkle with coconut and flip the pancake when it is bubbling to the surface and cook about 2 minutes on the other side.
  6. Top with maple syrup and banana pieces.

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