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Coconut Banana Pancakes

Andre Prost Coconut Milk gives these pancakes a rich flavor yet a delicate texture.
TIME
15 minutes to assemble
YIELD
15-4 inch pancakes
INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sweetened coconut flakes
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 cup mashed banana, over ripe is best
2 large eggs
3 tablespoons canola or coconut oil (melted) plus extra for griddle
1/2 teaspoon coconut extract
DIRECTIONS
Step 1
Sift flour, sugar, baking powder and salt into mixing bowl. Stir in coconut flakes and make a well in the center of the flour mixture.
Step 2
Add Coconut Milk, banana, eggs, oil and extract to a blender. Blend until smooth and pour into flour mixture. Mix just until incorporated for delicate pancakes. Do not overmix.
Step 3
Heat a griddle or large skillet to a medium heat and lightly oil. Drop 1/3 cupfuls of batter onto griddle and cook until small bubbles appear in pancakes. Flip and cook 1-2 minutes or until golden and cooked through.
TEST KITCHEN TIP
For an extra rich coconut flavor; make and serve with our Coconut Syrup recipe!

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