coconut-banana pancakes

Name: Coconut-Banana Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Hawaiian/Polynesian
Ingredients: 1/2 cup - coconut flour; 1 1/2 cups - all-purpose flour; 3 tablespoon(s) granulated sugar; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 1 1/4 teaspoon(s) kosher salt (a much better option than table salt); 2 3/4 cups - buttermilk; 2 large eggs, room temperature; 3 tablespoon(s) unsalted butter, melted; 1 1/2 cups - bananas, cut into 1/2-inch slices; 2 tablespoon(s) sliced almonds; - coconut oil, for frying (canola or vegetable oil are adequate substitutes)

(2 RATINGS)

9 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jan 19, 2017

Posting for safe keeping, so I can try these sometime soon. These delicious pancakes are good as is, or you can top them with a generous pat of whipped butter. But they can also be topped with maple syrup, fruit preserves, or (even best!) topped with a few sliced bananas sprinkled with with toasted coconut. Or try a mound of fresh whipped cream with sliced almonds on top....yum!

Rate

prep time 5 Min

cook time 15 Min

method Griddle

yield 4 serving(s)

Ingredients

1/2 cup - coconut flour
1 1/2 cups - all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt (a much better option than table salt)
2 3/4 cups - buttermilk
2 large eggs, room temperature
3 tablespoons unsalted butter, melted
1 1/2 cups - bananas, cut into 1/2-inch slices
2 tablespoons sliced almonds
- coconut oil, for frying (canola or vegetable oil are adequate substitutes)

How To Make coconut-banana pancakes

Step 1

Heat oven to 200°F. (This step is only to keep pancakes warm, so you can omit this step if you plan to serve pancakes as they're prepared and you're not concerned about keeping them warm.)

Step 2

Whisk together coconut flour, all-purpose flour, sugar, baking powder, baking soda and salt. Make a well in the center, and pour buttermilk into the well. Crack eggs into the buttermilk and pour melted butter on top of the eggs. Starting in the center, whisk the ingredients, moving toward the outer edge of the bowl, until well blended and no dry clumps remain. Do not over-beat (a few small lumps are fine.) Gently fold in sliced bananas and almonds. At this point, you can chill the batter for 1 hour, if desired.
Step 3

Heat a large cast-iron griddle or skillet over very low heat for 5 minutes. Add 1 tablespoon oil to the griddle. Turn heat up to medium-low, and using a measuring cup, pour 1/3 cup of the batter onto the hot griddle. Repeat, to add as many pancakes as you can without crowding the cooking surface. Cook about 2 to 4 minutes.
Step 4

When bubbles rise to the surface and the bottom is lightly browned, flip pancakes and cook the other side until lightly browned, about another 1/2 to 2 minutes or so. Removed cooked pancakes to a wire rack placed inside cookie sheet, and place in oven to keep warm while the remaining pancakes are being cooked.
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