Coconut Banana Pancakes

• Serves: 6 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
• maple syrup

Instructions

1. Sift flour and baking powder into a large bowl.
2. Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon.
3. In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter.
4. Make a well in the center of flour mixture and pour in milk mixture.
5. Mix lightly to combine, leaving batter clumpy. (DO NOT overmix, a few lumps are ok.)
6. Add bananas to batter, briefly stir to distribute evenly.
7. Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter.
8. Ladle or pour batter onto griddle, using 1 cup sized ladle or measuring cup for large cakes, 1/4 cup for small.
9. Cook until top of pancakes have bubbles and a few bursts, 2 - 3 minutes. Flip carefully with a thin spatula.
10. Cook until brown and crisp, about 2 - 3 minutes, adding more spray and butter if needed.
11. Smother with peanut butter and maple syrup

CategoryRecipesBreakfast CategoryRecipesUntested