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⇤ ← Revision 1 as of 2024-11-09 04:46:19
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Size: 1699
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| Deletions are marked like this. | Additions are marked like this. |
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| * **Serves:** 6 pancakes | * **Serves:** 12 1/2 cup pancakes |
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| * peanut butter * maple syrup |
* peanut butter (~1 tbsp per 2 pancakes) * maple syrup (~1 tbps per 2 pancakes) |
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| 1. Sift flour and baking powder into a large bowl. 1. Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon. 1. In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter. 1. Make a well in the center of flour mixture and pour in milk mixture. 1. Mix lightly to combine, leaving batter clumpy. (DO NOT overmix, a few lumps are ok.) |
1. Sift flour and baking powder into a large bowl. Add sugar, salt and shredded coconut. Whisk together gently. 1. In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil, and butter. 1. Combine wet and dry ingredients, mix lightly to combine, leaving batter clumpy. (DO NOT overmix, a few lumps are ok.) |
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| 1. Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter. 1. Ladle or pour batter onto griddle, using 1 cup sized ladle or measuring cup for large cakes, 1/4 cup for small. 1. Cook until top of pancakes have bubbles and a few bursts, 2 - 3 minutes. Flip carefully with a thin spatula. 1. Cook until brown and crisp, about 2 - 3 minutes, adding more spray and butter if needed. 1. Smother with peanut butter and maple syrup |
1. Cook 1/2 cup of batter per pancake on a greased griddle or pan until done. 1. Serve with peanut butter and maple syrup |
Coconut Banana Pancakes
- Serves: 12 1/2 cup pancakes
- Contributor: MikeCrute
Ingredients
- 2 cups all purpose flour
- 3 tsp baking powder
- 3 tbsp raw cane sugar
- 1/2 tsp salt
- 10 tbsp unsweetened shredded coconut
- 2 bananas, medium-sized, small dice
- 2 eggs
- 1 cups coconut water
- 1 cups coconut milk
- 3/4 cups whole milk
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 tbsp unsalted butter, melted
- peanut butter (~1 tbsp per 2 pancakes)
- maple syrup (~1 tbps per 2 pancakes)
Instructions
- Sift flour and baking powder into a large bowl. Add sugar, salt and shredded coconut. Whisk together gently.
- In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil, and butter.
- Combine wet and dry ingredients, mix lightly to combine, leaving batter clumpy. (DO NOT overmix, a few lumps are ok.)
- Add bananas to batter, briefly stir to distribute evenly.
- Cook 1/2 cup of batter per pancake on a greased griddle or pan until done.
- Serve with peanut butter and maple syrup
| Nutrition Facts | |
| Calories | 0 |
| Fat | 0 |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 0 |
| Carbohydrates | 0 |
| Sugars | 0 |
| Fiber | 0 |
| Protein | 0 |
CategoryRecipesBreakfast CategoryRecipesUntested