Coconut Banana Pancakes


  • 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

Andre Prost Coconut Milk gives these pancakes a rich flavor yet a delicate texture.


  • 15 minutes to assemble


  • 15-4 inch pancakes


  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.
  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.
  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.

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