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← Revision 4 as of 2024-11-09 18:57:31 ⇥
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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; don't over-mix, the batter will be slightly clumpy. |
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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 |
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| CategoryRecipesBreakfast CategoryRecipesUntested | CategoryRecipesBreakfast |
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; don't over-mix, the batter will be slightly clumpy.
- 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