Banana Coconut Pancakes

Ann Dunaway Teh
Banana Coconut Pancakes
Banana Coconut Pancakes

Banana Coconut Pancakes

These whole grain dairy-free pancakes use a can of light coconut milk for flavor and moisture in place of regular milk. Paired with banana, these pancakes may be your new favorite.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 20 4-inch pancakes
Calories 81 kcal

Ingredients
  

  • 1 1/2 cups white whole wheat flour
  • 1/3 cup rolled oats
  • 1/3 cup toasted wheat germ or ground flaxseed
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 2 medium ripe bananas mashed
  • 2 large eggs lightly beaten
  • 1 14-oz can light coconut milk
  • 1 tsp vanilla
  • 1 Tbsp canola oil
  • 1 Tbsp honey

Instructions
 

  • Combine flour, oats, wheat germ, baking powder, cinnamon and salt in a large bowl. Stir well to combine.
  • In a medium sized bowl, combine the rest of the ingredients: banana through honey. Whisk well to mix.
  • Add the wet ingredients to the dry and stir just until combined. The batter will be on thick side. If you prefer a thinner batter then stir in some water.
  • Heat a large skillet over medium heat with a small amount of oil or non-stick cooking spray. Using a 1/4 cup measuring spoon, pour batter into the skillet to form each pancake. Cook until bubbles start to appear and pancakes are golden brown on bottom, about 2 – 3 minutes. Flip and cook for several more minutes until golden brown on bottom. Repeat with remaining batter.
  • Serve and enjoy with your favorite toppings.

Notes

Chef's Note: Add unsweetened grated coconut to the batter for a little more texture and coconut flavor.

Nutrition

Calories: 81kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 20mgPotassium: 67mgFiber: 1gSugar: 3g
Keyword banana bread, coconut milk, pancakes
Tried this recipe?Let us know how it was!

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