coconut banana pancakes

coconut banana pancakes
  • Pancakes:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 very ripe banana, mashed
  • 2 tablespoons butter, melted
  • 1 teaspoon vegetable oil, or as needed
  • Syrup:
  • 1 cup white sugar
  • 3/4 cup buttermilk
  • 7 tablespoons butter
  • 1 teaspoon coconut extract
  • 1/2 teaspoon baking soda


  1. Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
  2. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
  3. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
  4. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

03/12/2017
coconut banana pancakes, recipe PT15M PT1H 5 455 calories

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