How Do You Make Coconut Banana Pancakes from Scratch?

To make coconut banana pancakes from scratch, you’ll need ripe bananas, flour (or coconut flour), coconut milk, eggs, baking powder, shredded coconut, and a few other pantry staples. Mix the dry and wet ingredients separately, then combine them without overmixing. Cook on medium heat until golden brown, flipping once when bubbles appear on the surface.

Can I Use Coconut Flour Instead of All-Purpose Flour for Banana Pancakes?

Yes, but coconut flour absorbs more liquid than all-purpose flour, so you’ll need to reduce the amount of flour and increase the number of eggs and liquid . Typically, ¼ to ⅓ cup of coconut flour replaces 1 cup of regular flour , and extra eggs help bind the batter. Resting the batter before cooking improves the texture.

What Makes Coconut Banana Pancakes Fluffy?

Fluffy pancakes rely on the right ratio of ingredients and proper mixing techniques . Using baking powder helps create air pockets, while not overmixing the batter keeps it light. Letting the batter rest for 5-10 minutes before cooking also allows the flour to absorb moisture, leading to a softer texture. Cooking on medium heat and flipping the pancakes only once helps maintain their fluffiness.

Are Coconut Banana Pancakes Gluten-Free?

Coconut banana pancakes can be made gluten-free by using coconut flour, almond flour, or a gluten-free flour blend. Be sure to check that your baking powder and shredded coconut are gluten-free, as some store-bought versions may contain additives that include gluten. Always avoid cross-contamination if you have a gluten sensitivity.

The Best Coconut Banana Pancakes 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

🛒 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:

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

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