Coconut Banana Pancakes

 Fluffy Coconut Banana Pancakes

Start your day with a delicious and nutritious breakfast – Coconut Banana Pancakes! These pancakes are soft, fluffy, and infused with tropical flavors from ripe bananas and coconut. Perfect for a weekend treat or a quick weekday breakfast, this recipe is easy to make and naturally sweetened.

• Packed with natural sweetness from bananas

• Coconut adds a rich, tropical flavor

• Dairy-free and can be made gluten-free

• Quick and easy to prepare

Ingredients:

• 2 ripe bananas, mashed

• 1 cup coconut milk (or regular milk)

• 1 cup all-purpose flour (or gluten-free flour)

• 1/4 cup shredded coconut (unsweetened)

• 1 egg (or flax egg for vegan option)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp coconut oil (melted)

• 1 tsp vanilla extract

• 1 tbsp honey or maple syrup

• Pinch of salt

Instructions:

1. In a mixing bowl, mash the bananas until smooth.

2. Add the egg, coconut milk, vanilla extract, and melted coconut oil. Mix well.

3. In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

5. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil.

6. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

7. Repeat with the remaining batter.

8. Serve warm with maple syrup, extra banana slices, and toasted coconut flakes.

Tips for the Best Pancakes:

• Use very ripe bananas for natural sweetness.

• Do not overmix the batter to keep the pancakes fluffy.

• Cook on medium heat to avoid burning while ensuring they cook through.

Pair these pancakes with fresh tropical fruits like mango or pineapple for an extra burst of flavor. You can also drizzle them with honey or top with a dollop of Greek yogurt.