Coconut Banana Pancakes – The Ultimate Guide to a Fluffy, Tropical Breakfast

Introduction to Coconut Banana Pancakes

Why You’ll Love Coconut Banana Pancakes

If you’re a fan of fluffy pancakes with a hint of tropical flavor, coconut banana pancakes are a must-try! These pancakes combine the sweetness of ripe bananas with the rich, nutty taste of coconut, creating a delicious and nutritious breakfast. Whether you’re making them for a cozy weekend brunch or meal-prepping for a busy week, they are easy to make, naturally sweetened, and full of healthy ingredients.

Looking for more morning meal ideas? Check out our sweet breakfast recipes.

Coconut banana pancakes stand out because they:
Are naturally sweet – Bananas add natural sugars, reducing the need for added sweeteners.
Have a light and fluffy texture – Perfect for stacking with your favorite toppings.
Offer a tropical twist – Coconut adds a delicious nutty taste and aroma.
Are easy to customize – Can be made gluten-free, dairy-free, or vegan.
Are packed with nutrients – Bananas provide potassium and fiber, while coconut offers healthy fats.

What Makes This Recipe Special?

Unlike regular pancakes, coconut banana pancakes are extra moist, soft, and fragrant. The combination of coconut milk, shredded coconut, and mashed bananas gives them a unique taste and texture. Plus, they are kid-friendly, meal-prep-friendly, and freezer-friendly.

What You’ll Learn in This Guide

In this ultimate guide, we’ll cover:

• How to make coconut banana pancakes from scratch
• The best ingredients to use for maximum flavor
• How to make them extra fluffy
• Substitutions like coconut flour instead of all-purpose flour
• How to make them gluten-free
• Delicious topping ideas

By the end of this article, you’ll have all the tips and tricks you need to make restaurant-quality pancakes at home.

Want a gluten-free breakfast? Try our vegan breakfast guide.

Ingredients for Perfect Coconut Banana Pancakes

Essential Ingredients for Flavor and Texture

Making coconut banana pancakes requires simple pantry staples, but each ingredient plays a key role in achieving the perfect balance of flavor, texture, and fluffiness. Here’s what you’ll need:

• All-purpose flour – The base of the pancakes, providing structure and fluffiness. You can also use whole wheat flour for a heartier texture or coconut flour for a gluten-free alternative.
• Ripe bananas – Naturally sweet and full of moisture, ripe bananas help create a soft texture while reducing the need for added sugar.
• Coconut milk – Adds a creamy, slightly sweet taste that enhances the tropical flavor. You can use almond milk or regular dairy milk as substitutes.
• Eggs – Help bind the ingredients together and contribute to the pancakes’ fluffy texture. If making them vegan, you can use flax eggs instead.
• Baking powder – A leavening agent that makes pancakes rise and become light and airy.
• Shredded coconut – Adds a slight crunch and boosts the coconut flavor in every bite.
• Coconut oil – Gives the pancakes a subtle coconut aroma while keeping them moist. Butter can also be used as an alternative.
• Honey or maple syrup – A touch of natural sweetness to complement the bananas and coconut.
• Vanilla extract – Enhances the flavor with a hint of warmth.
• Pinch of salt – Balances the sweetness and improves overall taste.

Love pancakes? Discover more puff pastry breakfast recipes.

Substitutions and Alternatives

Coconut banana pancakes are highly customizable, making it easy to adjust ingredients based on dietary needs or preferences.

• For a gluten-free version, replace all-purpose flour with coconut flour, almond flour, or a gluten-free blend.
• For a vegan version, swap eggs for flax eggs and use a plant-based milk alternative.
• If you don’t have coconut milk, regular milk or oat milk works well.
• To reduce sugar, omit honey or maple syrup and rely on the bananas for natural sweetness.

Nutritional Benefits of Key Ingredients

• Bananas are a great source of potassium, fiber, and natural sugars, making them a healthy addition to breakfast.
• Coconut provides healthy fats that support digestion and give long-lasting energy.
• Eggs contain protein and essential nutrients for muscle repair and overall health.

Step-by-Step Recipe – How to Make Coconut Banana Pancakes from Scratch

Making coconut banana pancakes is simple and requires just a few steps. Follow this easy guide to get the best results every time.

Preparation and Cooking Time

• Prep time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes
• Servings: Makes about 8 pancakes

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Non-stick frying pan or griddle
• Spatula for flipping

Step-by-Step Instructions

Prepare the Ingredients

• Mash the ripe banana in a mixing bowl until smooth. The more mashed, the better it will mix into the batter.
• If using shredded coconut, lightly toast it in a dry pan over medium heat for a minute to enhance the flavor.

Mix the Dry Ingredients

• In a large bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut.
• If using coconut flour instead of all-purpose flour, reduce the amount slightly, as coconut flour absorbs more liquid.

Combine the Wet Ingredients

• In another bowl, whisk the egg, mashed banana, coconut milk, honey (or maple syrup), vanilla extract, and melted coconut oil.
• Stir well until everything is fully combined.

Mix Wet and Dry Ingredients

• Slowly pour the wet mixture into the dry ingredients.
• Gently fold the ingredients together using a spatula or wooden spoon. Avoid overmixing, as this can make the pancakes dense. The batter should be thick but pourable. If too thick, add a splash of coconut milk.

Heat the Pan and Cook the Pancakes

• Heat a non-stick pan or griddle over medium heat. Lightly grease with coconut oil or butter.
• Pour about ¼ cup of batter onto the pan for each pancake.
• Cook for about 2 to 3 minutes until bubbles form on the surface and the edges start to lift.
• Flip the pancake carefully and cook for another 1 to 2 minutes until golden brown and fully cooked.

Serve and Enjoy

• Stack the pancakes on a plate and drizzle with honey, maple syrup, or a sprinkle of toasted coconut.
• Add banana slices, fresh berries, or a dollop of Greek yogurt for extra flavor.

Need something quick? Explore easy breakfast ideas here.

How to Make Coconut Banana Pancakes Fluffy

One of the key factors in making perfect coconut banana pancakes is achieving a light and fluffy texture. Since bananas and coconut milk add moisture, the right techniques ensure that the pancakes don’t turn out dense or heavy.

Use Ripe Bananas

• Overripe bananas are softer, sweeter, and easier to mash, making the batter smoother.
• The natural sugars in ripe bananas help caramelize the pancakes, giving them a golden-brown finish.

Don’t Overmix the Batter

• Overmixing develops too much gluten, making pancakes chewy instead of fluffy.
• Gently fold the wet and dry ingredients together just until combined. Some lumps in the batter are fine.

Use the Right Amount of Baking Powder

• Baking powder helps create air bubbles in the batter, making the pancakes rise.
• Use one teaspoon per cup of flour for the best lift.
• If you want extra fluffiness, add ¼ teaspoon of baking soda and a squeeze of lemon juice to activate it.

Let the Batter Rest

• Allow the batter to sit for 5 to 10 minutes before cooking. This gives the baking powder time to work and lets the flour fully absorb the liquid.
• Resting results in a smoother batter and softer pancakes.

Cook on Medium Heat

• Cooking too fast on high heat burns the outside while leaving the inside undercooked.
• Use a medium heat setting and wait until bubbles form before flipping.

Flip Only Once

• Flipping too early deflates the pancakes and makes them dense.
• Wait until the edges start to dry out and small bubbles appear on the surface before flipping.

Want something savory? Try our Chicken Breakfast Recipes.

Can You Use Coconut Flour Instead of All-Purpose Flour?

Coconut flour is a popular alternative to all-purpose flour, especially for those following a gluten-free or grain-free diet. However, it behaves very differently in baking and requires a few adjustments to get the best results.

Understanding the Differences Between Coconut Flour and All-Purpose Flour

• Coconut flour is highly absorbent – It soaks up liquid quickly, meaning you need less flour and more liquid than when using all-purpose flour.
• It creates a denser texture – Because it lacks gluten, it doesn’t provide the same structure and elasticity as regular flour.
• It has a naturally sweet, nutty flavor – This complements the banana and coconut flavors in the pancakes.

How to Adjust the Recipe for Coconut Flour

If you want to substitute coconut flour for all-purpose flour, follow these key adjustments:

Tips for Success

• Start with a small amount of coconut flour and gradually add more if the batter is too thin.
• Increase the number of eggs to improve binding and fluffiness.
• Let the batter rest for at least 10 minutes before cooking so the flour fully absorbs the liquid.

Coconut flour can make delicious pancakes, but they will be slightly denser and more fragile than traditional ones. If you prefer a texture closer to regular pancakes, try using a blend of coconut flour and almond flour for a more balanced result.

Are Coconut Banana Pancakes Gluten-Free?

Coconut banana pancakes can be made gluten-free, but it depends on the type of flour used. While coconut flour itself is naturally gluten-free, traditional recipes using all-purpose flour contain gluten. Let’s explore how to make these pancakes completely gluten-free.

How to Make Coconut Banana Pancakes 100% Gluten-Free

To ensure your pancakes are safe for a gluten-free diet, replace all-purpose flour with one of these alternatives:

Best Gluten-Free Flour Substitutes

• Coconut flour – Highly absorbent, requires more eggs and liquid (adjustments covered in Part 5).
• Almond flour – Lighter than coconut flour but adds a slightly nutty taste. Use 1¼ cups almond flour for every 1 cup all-purpose flour.
• Oat flour – Provides a mild, slightly sweet flavor and works well in pancakes. Use a 1:1 ratio.
• Gluten-free all-purpose flour blend – The easiest substitution with no need for adjustments.

Additional Tips for Gluten-Free Pancakes

• Use gluten-free baking powder – Some brands contain wheat starch, so always check the label.
• Avoid cross-contamination – If you’re highly sensitive to gluten, ensure that your cooking utensils, mixing bowls, and griddles haven’t been in contact with gluten-containing ingredients.
• Let the batter rest – Gluten-free flours take longer to absorb liquid, so letting the batter sit for 5-10 minutes results in a better texture.

Do Coconut Banana Pancakes Naturally Contain Gluten?

By default, pancakes made with coconut flour, almond flour, or oat flour are gluten-free. However, if you use store-bought shredded coconut, check the packaging—some brands add small amounts of flour to prevent clumping.

Toppings and Serving Ideas

Coconut banana pancakes taste amazing on their own, but the right toppings can take them to the next level. Whether you prefer classic flavors or something more indulgent, here are some delicious ways to serve your pancakes.

Classic Toppings

• Maple syrup – A traditional choice that adds a touch of sweetness.
• Honey – A natural sweetener that pairs well with banana and coconut.
• Butter or coconut oil – Adds a rich, creamy texture when melted over warm pancakes.

Fruity Additions

• Fresh banana slices – Enhances the natural banana flavor.
• Berries (strawberries, blueberries, raspberries) – Adds freshness and a slight tartness to balance the sweetness.
• Toasted coconut flakes – Intensifies the coconut flavor and adds a slight crunch.

Creamy Toppings

• Greek yogurt – A healthy, protein-rich option that adds creaminess.
• Whipped cream – For a light, airy texture with a touch of indulgence.
• Nut butters (almond, peanut, cashew) – Provides a nutty contrast to the tropical flavors.

Crunchy and Indulgent Options

• Chopped nuts (walnuts, pecans, almonds) – Adds a nice crunch and extra nutrients.
• Dark chocolate chips – A sweet, slightly bitter contrast to the bananas.
• Granola – Adds extra texture and crunch to each bite.

Creative Serving Ideas

• Pancake Stack with Drizzled Syrup – Layer pancakes with sliced bananas and drizzle with maple syrup for a picture-perfect breakfast.
• Tropical Pancake Bowl – Serve pancakes in a bowl with yogurt, shredded coconut, and fresh mango chunks.
• Peanut Butter and Chocolate Combo – Spread peanut butter on each pancake and sprinkle dark chocolate chips on top.
• Caramelized Banana Topping – Sauté banana slices with a little honey or brown sugar for a warm, caramelized finish.

How to Store and Reheat Pancakes

Coconut banana pancakes can be made ahead and stored for easy breakfasts throughout the week.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Place pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They last up to 2 months.
• Reheat: Warm pancakes in a toaster, microwave, or oven at 300°F (150°C) for 5-7 minutes.

FAQs – Answering Common Questions

Conclusion & Final Thoughts

Coconut banana pancakes are a delicious, healthy, and easy-to-make breakfast option that brings a tropical twist to your morning routine. With their naturally sweet banana flavor, nutty coconut aroma, and fluffy texture, they’re perfect for any occasion, whether you’re making a cozy weekend brunch or prepping ahead for busy mornings.

Key Takeaways

• Easy to make with simple ingredients like bananas, coconut milk, and flour.
• Customizable – Can be made gluten-free, dairy-free, or even vegan with a few substitutions.
• Fluffy texture achieved by using ripe bananas, baking powder, and the right mixing techniques.
• Coconut flour can be used but requires adjustments in liquid and egg content.
• Toppings and variations like fresh fruit, yogurt, or nut butters enhance the flavor.

If you’re looking for a healthy yet indulgent pancake recipe, coconut banana pancakes are a must-try. They’re naturally sweet, packed with nutrients, and can be easily adapted to suit different dietary needs.

Try It and Share Your Experience

Now it’s your turn to make these fluffy coconut banana pancakes at home. Experiment with different toppings, try alternative flours, and let us know how they turn out.

Discover a unique twist with Chocolate Chip Banana Pancakes.

🥞 Coconut Banana Pancakes

---

• Author: Chef Clara
• Total Time: 25 minutes
• Yield: About 8 pancakes 1x

Print Recipe

Pin Recipe

Description

These Coconut Banana Pancakes are fluffy, naturally sweet, and bursting with tropical flavors! Made with ripe bananas and coconut, these pancakes are dairy-free and perfect for a wholesome breakfast or brunch. The combination of coconut milk and shredded coconut gives them a delightful texture and an irresistible aroma. Serve them with fresh fruit, a drizzle of honey or maple syrup, and a sprinkle of toasted coconut for an extra treat!

---

Ingredients

Scale 1x2x3x

🛒 Ingredients:

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1/4 cup shredded coconut (unsweetened)
• 1 tbsp sugar (or coconut sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed
• 3/4 cup coconut milk (or any milk of choice)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp coconut oil (melted)
• 1/2 tsp cinnamon (optional)
• Coconut oil or butter for cooking

---

Instructions

👩‍🍳 Instructions:

1. In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, salt, and cinnamon (if using).
2. In another bowl, mash the ripe banana until smooth. Add the coconut milk, egg, vanilla extract, and melted coconut oil, and mix well.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adding more oil as needed.
8. Serve warm with maple syrup, honey, fresh fruit, or toasted coconut flakes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Cuisine: Tropical / Breakfast