Banana Coconut Pancakes -

Banana Coconut Pancakes

Banana Coconut Pancakes topped with butter and syrup are a sweet and tasty way to change up the weekend pancake routine.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: (4) inch pancakes

Calories: 150kcal

Ingredients

3 eggs
2 cups buttermilk
2 teaspoons vanilla extract
1 teaspoon coconut extract
2¼ cups all-purpose flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
¼ cup melted butter
1 cup mashed banana about (3) medium-size ripe bananas
1 cup sweetened shredded coconut

Topping Options

butter
whipped cream
maple syrup
sliced bananas

Instructions

Heat an electric griddle to medium heat. Whisk together the eggs, milk, vanilla, and coconut extracts. Add the flour, sugar, baking powder, and salt. Whisk to combine, leaving plenty of lumps in the batter. Stir in the melted butter, bananas, and coconut.
Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3 minutes, until deeply browned and lightly bubbled on top.
Flip the pancakes and cook the second side for about 3 minutes, until golden brown. Serve warm with the toppings of your choice.

Notes

BLENDER DIRECTIONS: Combine the bananas, eggs, milk, and vanilla in the blender. Blend to combine. Pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.

Nutrition