Chef Mitchell preparing Sweet Coconut Banana Pancakes
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this recipe while experimenting with tropical flavors in my kitchen. The combination of coconut and banana was an instant hit with my family. Over the years, I've perfected the technique to ensure the pancakes are always fluffy and flavorful, making them a staple in our breakfast rotation."

Chef Mitchell has over a decade of experience in American cuisine, specializing in breakfast recipes. With a passion for creating comforting and innovative dishes, he enjoys bringing classic flavors to life with a twist.

View All Mitchell's Recipes →
Delicious Sweet Coconut Banana Pancakes served on a plate

Why This Sweet Coconut Banana Pancakes Recipe Works

This recipe combines the natural sweetness of ripe bananas with the rich, aromatic flavor of coconut, creating a breakfast that is both indulgent and satisfying. The addition of shredded coconut gives the pancakes a delightful texture, while the bananas keep them moist and fluffy.

The simplicity of the ingredients allows for easy preparation, making these pancakes accessible to both novice cooks and seasoned chefs. With just a few minutes of prep time, you can whip up a batch that will impress anyone at the breakfast table.

💡 Professional Tip

For the best pancakes, ensure your skillet is at the right temperature before pouring the batter. A medium heat is ideal; if the skillet is too hot, the pancakes may burn on the outside while remaining undercooked inside.

Frequently Asked Questions

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking. Alternatively, you can cook the pancakes in advance and reheat them on a skillet or in the microwave before serving.

If you don't have shredded coconut, you can use coconut flour or omit it entirely for a banana-only pancake. Another option is to add chopped nuts or chocolate chips for extra flavor and texture.

The pancakes are done when they are golden brown on both sides and spring back when lightly pressed. Additionally, you should see bubbles forming on the surface before flipping them.

Yes, these pancakes freeze well! Allow them to cool completely, then stack them with parchment paper between each pancake and place them in an airtight container or freezer bag. They can be frozen for up to 2 months.

These pancakes pair wonderfully with maple syrup, fresh fruit, and a dollop of whipped cream. You can also add some toasted coconut flakes or a sprinkle of nuts for added flavor and crunch.

Cooked pancakes can be stored in the refrigerator for up to 3 days. Make sure to keep them in an airtight container to maintain freshness.

Yes, you can prepare the batter in advance and store it in the fridge or cook the pancakes ahead of time and store them for later. Just reheat as needed before serving.

To reheat pancakes, place them on a skillet over medium heat for a couple of minutes on each side until warmed through. Alternatively, you can use a microwave, heating them in 15-second intervals until hot.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Your pancakes may turn out dry if too much flour is used or if they are overcooked.

Solution: To solve this, ensure you measure flour correctly and avoid cooking the pancakes for too long. Adding a bit more coconut milk can also help retain moisture.

✅

Not Crispy Enough

Problem: Pancakes that are not crispy may be a result of too much moisture in the batter or cooking at too low a temperature.

Solution: For crisper pancakes, try reducing the amount of coconut milk slightly or increase the heat on your skillet. You can also cook them for a bit longer without burning.

✅

Overcooked

Problem: If the pancakes are overcooked, they can become tough and dry.

Prevention: To prevent this, keep an eye on them while cooking and flip them as soon as you see bubbles forming on the surface.

✅

Undercooked Center

Problem: Undercooked pancakes will be gooey in the middle.

Recovery: If you find that your pancakes are undercooked, reduce the heat slightly and give them a bit more time to cook through. You can also flatten them slightly with a spatula.

✅

Burnt Exterior

Problem: Pancakes may become burnt on the outside if the skillet is too hot.

Prevention: To avoid burning, cook over medium heat and adjust as necessary. Always test with a small amount of batter before cooking the whole batch.

✅

Flavor Balance

Too Sweet: If your pancakes are too sweet, consider reducing the sugar in the batter or serving with less syrup.

Too Salty: For pancakes that taste too salty, check the salt measurement in your ingredients. You can counterbalance with a bit of sweetness.

Bland: If your pancakes taste bland, try adding more vanilla extract or a pinch of cinnamon to enhance the flavor.

Fresh ingredients for Sweet Coconut Banana Pancakes

Essential Ingredients for Sweet Coconut Banana Pancakes

The key ingredients for these pancakes include ripe bananas, which add natural sweetness and moisture, and coconut milk, which contributes to the rich flavor. Shredded coconut enhances the texture and provides a tropical twist.

Using high-quality ingredients makes all the difference in flavor. Opt for fresh, ripe bananas and full-fat coconut milk for the best results. Additionally, using organic flour and natural sweeteners can elevate your pancake experience.

Essential Ingredient Notes

  • Ripe Bananas: Choose bananas that are spotty and soft for the best sweetness. Overripe bananas are perfect for pancakes since they mash easily and provide natural sweetness.
  • Coconut Milk: Use full-fat coconut milk for a richer flavor. If you're looking for a lighter version, you can use light coconut milk, but be aware it may alter the texture slightly.
  • Shredded Coconut: For added flavor and texture, use unsweetened shredded coconut. Toasting the coconut before adding it to the batter can enhance the flavor even further.
Cooking process for Sweet Coconut Banana Pancakes

Step-by-Step Cooking Process

Cooking Sweet Coconut Banana Pancakes is a straightforward process that yields delicious results. Start with mixing the wet ingredients, then gradually add the dry ingredients to form a batter. The key is to mix until just combined to keep the pancakes light and fluffy.

Monitoring the cooking temperature is crucial. A medium heat allows the pancakes to cook evenly without burning. Flip them at the right moment to achieve the perfect golden brown color on both sides.

Key Technique for Perfect Sweet Coconut Banana Pancakes

The most important technique is to ensure the batter is not overmixed. Mixing until just combined prevents the pancakes from becoming tough. Additionally, allowing the batter to rest for a few minutes before cooking can improve the texture.

Sweet Coconut Banana Pancakes

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/2 cup heavy cream
    Optional for a richer sauce
  • 1/2 cup coconut syrup
    For drizzling
  • 1 tablespoon vanilla extract
    For flavor

For the Sauce

  • 2 ripe bananas
    Mashed
  • 1 cup coconut milk
    Full fat recommended
  • 1 cup all-purpose flour
    Sifted
  • 1/2 cup shredded coconut
    Unsweetened preferred
  • 2 large eggs
    Beaten
  • 2 tablespoons sugar
    Adjust based on sweetness preference
  • 2 teaspoons baking powder
    For leavening
  • 1/2 teaspoon salt
    To balance flavors
  • 1 teaspoon vanilla extract
    For flavor
  • 2 tablespoons melted butter
    For richness
  • 1/4 cup chopped walnuts
    Optional
  • 1 tablespoon coconut oil
    For cooking

Instructions

  1. Prepare the Batter

    In a bowl, mix the mashed bananas, coconut milk, eggs, and vanilla extract until smooth. Add flour, sugar, baking powder, and salt, and stir until just combined.

  2. Add Coconut and Nuts

    Fold in the shredded coconut and walnuts (if using) into the batter until evenly distributed.

  3. Heat the Pan

    Heat a non-stick skillet over medium heat and add a little coconut oil to coat the surface.

  4. Cook the Pancakes

    Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 3-4 minutes). Flip and cook until golden brown (another 2-3 minutes).

  5. Repeat Cooking

    Continue this process until all the batter is used, adding more coconut oil as necessary.

  6. Serve Warm

    Serve the pancakes warm with maple syrup and fresh fruit on top.

  7. Garnish

    Optional: Top with whipped cream and additional shredded coconut for garnish.

  8. Enjoy

    Dig in and enjoy your delicious Sweet Coconut Banana Pancakes!

Recipe Notes & Tips

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, separate layers with parchment paper.

Serving Suggestions

Serve the pancakes warm with a drizzle of maple syrup, fresh berries, and a sprinkle of shredded coconut. A dollop of whipped cream can also make for a delightful treat.

Recipe Variations

Feel free to experiment with this recipe by adding chocolate chips, blueberries, or swapping out the flour for almond flour for a gluten-free option. You can also try different toppings like yogurt or nut butter.