Coconut-Banana Pancakes with Coconut Flour Twist

Coconut-Banana Pancakes with Coconut Flour Twist

Coconut and banana create an exquisite, harmonious pairing—especially for breakfast. These indulgent pancakes reimagine classic comfort food by substituting a portion of all-purpose flour with coconut flour, while ripe banana lends a naturally rich, creamy texture. To elevate their decadence, a generous drizzle of melted butter is essential; in fact, you may find yourself doubling the recipe, such is their irresistible appeal.

Ingredients (Serves 4–6)

For the batter:

• 1 cup all-purpose flour

• ½ cup coconut flour (adjust for desired texture)

• 2 tsp baking powder

• ¼ tsp fine sea salt

• 2 large ripe bananas, mashed (≈1 cup)

• 2 large eggs, room temperature

• ½ cup unsweetened almond milk (or dairy milk)

• 1 tsp pure vanilla extract

• 3 tbsp unsalted butter (for cooking) + extra for serving

Optional: Pinch of ground cinnamon or nutmeg for warmth

Instructions

1. Prep Ingredients: Ensure bananas are extremely ripe (soft, spotty skin) for maximum creaminess. Preheat a non-stick skillet over medium heat and melt 1 tbsp butter to coat the pan.

2. Dry Mix: In a medium bowl, whisk together all-purpose flour, coconut flour, baking powder, and salt until uniformly blended.

3. Wet Mix: In a separate bowl, mash bananas thoroughly with a fork or potato masher until smooth (no lumps). Add eggs, milk, and vanilla extract; stir until fully incorporated.

4. Combine Batter: Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. Note: Overmixing will result in dense pancakes—leave a few small lumps.

5. Cook Pancakes: Spoon ¼ cup of batter onto the preheated skillet. Cook 2–3 minutes until golden bubbles form on the surface; flip and cook 1–2 minutes more until lightly browned. Transfer to a plate and repeat with remaining batter, adding butter to the pan as needed.

6. Serve: Arrange pancakes on a platter, drizzle with extra melted butter, and garnish with toasted coconut flakes or fresh banana slices for a finishing touch.

Pro Tips

• For extra creaminess, let bananas ripen 2–3 days past full ripeness (they’ll develop deeper sweetness).

• Coconut flour absorbs liquid differently than all-purpose flour; if batter is too thick, add 1–2 tbsp milk.

• Double the recipe and store leftover pancakes in an airtight container for up to 2 days, reheating in a toaster or pan.

These pancakes balance the nutty depth of coconut flour with banana’s velvety sweetness, making them a breakfast staple that feels both indulgent and nourishing.