Banana Coconut Pancakes With Coconut Syrup

5 from 1 vote

Banana Coconut Pancakes With Coconut Syrup

These banana coconut pancakes with coconut syrup are one of our favorite special breakfasts. They're perfect for a weekend brunch and have just the right amount of coconut flavor.

Prep Time10

Cook Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 334kcal

Author: Olivia & Annie

Ingredients

For the pancakes

1 medium ripe banana, mashed
1 cup light coconut milk
1 tablespoon lemon juice (or white vinegar)
2 tablespoons pure maple syrup (or honey)
2 tablespoons unsalted butter, melted and cooled + extra for greasing the pan
1 egg
1 ¼ cup all-purpose flour (or 1-to-1 gluten-free flour)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup shredded coconut

For the optional coconut syrup

¼ cup light coconut milk (or regular milk)
⅓ cup white sugar
3 tablespoons butter
1 teaspoon lemon juice
¼ teaspoon baking soda
½ teaspoon coconut extract

Instructions

Add the banana to a large bowl and mash it. Next, add the light coconut milk, lemon juice, pure maple syrup, melted butter, and egg. Whisk well.
Add the flour, baking powder, baking soda, and salt and mix until just combined.
Next, gently fold in the coconut. Let the batter rest for 5 minutes while you heat a medium skillet over medium heat to medium-low heat.
Once the batter has rested for 5 minutes and the skillet is hot, grease the skillet with a little bit of butter. Pour about a ⅓ cup batter onto the skillet. Once you can see small bubbles on the top of the pancake and the first side is golden brown, flip the pancake and let it cook on the other side until the pancake is fully cooked through and golden brown. Feel free to adjust the heat if the pan gets too hot and the pancakes brown too quickly. Repeat this process with the remaining pancake batter.
For the optional syrup: add the coconut milk, sugar, and butter to a medium saucepan. Bring the ingredients to a boil, add the lemon juice, and stir constantly. Let the mixture boil for 3 minutes and then remove from the heat. Add the baking soda and coconut extract and stir vigorously to combine. The syrup will bubble up from the baking soda, which is normal. Let the syrup rest for 5 minutes before serving.

Notes

Gluten-free: use a 1-to-1 gluten-free flour replacement for gluten-free pancakes.
For dairy-free: use a neutral oil instead of the butter and serve with maple syrup.
For vegan: use a neutral oil instead of the butter and serve with maple syrup. These pancakes are vegetarian.

Nutrition