Is banana and coconut a good combo?

Absolutely! The natural sweetness of bananas pairs perfectly with the nutty richness of coconut . Together, they create a balanced, tropical flavor that works beautifully in pancakes.

Why do my banana pancakes fall apart?

If your pancakes are falling apart, it’s likely due to: Too much moisture – Ripe bananas add liquid, so if your batter is too wet, add an extra tablespoon of flour . No binding agent – Eggs help hold pancakes together. If making vegan pancakes, use flax eggs or chia eggs as a replacement. Flipping too soon – Let pancakes cook until bubbles form and the edges look set before flipping.

Why are my banana pancakes rubbery?

Rubbery pancakes are usually caused by: Overmixing the batter – Stir gently until just combined. Overmixing removes air, making pancakes dense. Cooking at the wrong temperature – If the pan is too cold, pancakes turn out chewy instead of fluffy.

What is the key to making fluffy pancakes?

The secret to fluffy pancakes includes: Using baking powder to create air pockets in the batter. Letting the batter rest for 5-10 minutes before cooking. Cooking at medium heat to allow even rising without burning.

Why put eggs in pancakes?

Eggs bind ingredients together, trap air, and contribute to structure , making pancakes fluffy yet sturdy . For a vegan option, replace with flax or chia eggs .

Can I make these pancakes gluten-free?

Yes! Simply swap the all-purpose flour for oat flour, almond flour, or a gluten-free flour blend . If using coconut flour, reduce the amount slightly, as it absorbs more liquid.

Can I use canned coconut milk instead of regular coconut milk?

Yes! However, canned coconut milk is thicker and richer , so it’s best to dilute it with a little water to match the consistency of regular coconut milk.

Coconut Banana Pancakes: The Ultimate Fluffy & Delicious Recipe

Description

Wake up to the irresistible aroma of these fluffy Coconut Banana Pancakes! Naturally sweetened with ripe bananas and enhanced with the tropical richness of coconut milk and shredded coconut, these pancakes are a delicious and healthy breakfast treat. They’re easy to make, kid-friendly, and perfect for a quick weekday breakfast or a relaxed weekend brunch.

Ingredients

2 medium ripe bananas – The riper, the sweeter.
¾ cup coconut milk – Can substitute with almond or oat milk.
1 cup all-purpose flour – Use oat flour for a gluten-free version.
1 ½ tsp baking powder – Essential for fluffiness.
2 large eggs – Helps bind the ingredients together.
¼ cup shredded coconut – Optional, but adds texture and flavor.
2 tbsp honey or maple syrup – Adds natural sweetness.
1 tsp vanilla extract – Enhances the flavor.
2 tbsp melted coconut oil – Adds moisture and richness.
¼ tsp salt – Balances the flavors.

Pro Tip: To make it vegan, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and a plant-based milk alternative.

Instructions

Prepare the Bananas:
- Mash the ripe bananas in a large mixing bowl until smooth (small lumps are okay).
Mix the Wet Ingredients:
- Add eggs, coconut milk, vanilla extract, melted coconut oil, and honey/maple syrup to the mashed bananas.
- Whisk until well combined.
Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, shredded coconut, and salt.
Make the Batter:
- Gradually fold the dry ingredients into the wet mixture, stirring gently. Avoid overmixing to keep the pancakes light and fluffy.
Preheat the Skillet:
- Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
Cook the Pancakes:
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles appear on the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
Serve & Enjoy:
- Stack the pancakes and serve warm with your favorite toppings!

Notes

Expert Tips for Perfect Pancakes:

Don’t Overmix – Stir just until combined to keep them light and fluffy.
Let the Batter Rest – Resting for 5-10 minutes improves texture.
Use Medium Heat – Too high, and they burn; too low, and they won’t rise properly.
Flip Only Once – Flipping multiple times can deflate the pancakes.

Serving Suggestions:

Classic: Drizzle with maple syrup and a pat of butter.
Tropical: Top with mango slices, toasted coconut, and a squeeze of lime.
Nutty & Crunchy: Add chopped almonds or granola for texture.
Indulgent: Drizzle with Nutella or melted dark chocolate.

Best Drinks to Pair:

Fresh Coconut Water
Coffee or Espresso
Mango or Banana Smoothie
Almond or Oat Milk Latte

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~250 kcal
Fat: ~10g
Carbohydrates: ~35g
Protein: ~6g