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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Breakfast · From Adam's kitchen

Coconut Banana Pancakes

Big, fluffy pancakes with banana slices and toasted coconut cooked right into them. Adding the toppings while the first side cooks makes them caramelize onto the pancake when you flip it.

  • Vegetarian
  • Weekend breakfast
Makes
6 (8-inch) pancakes
Skill
Easy
Prep
15 min
Cook
15 min
Total
30 min

Method

  1. Prep

    Set the oven to warm (200°F) to hold finished pancakes. Toast the coconut in a dry pan over medium heat for 2-3 minutes, stirring constantly, until golden.

  2. Mix the dry ingredients (2 min)

    In a bowl, mix the flour, salt, and baking powder.

  3. Mix the wet ingredients (2 min)

    In another bowl, whisk the milk, melted butter, egg, and vanilla.

  4. Make the batter (2 min)

    Whisk the wet ingredients into the dry until no lumps remain.

    Ready whenThe batter is a little runny and flows gently off an upside-down whisk. If it is too thick, add milk 1 tbsp at a time.

  5. Cook the first side (2-3 min)

    Heat the griddle over medium heat. Add 1 tbsp butter, then pour in the batter. Top with banana slices and toasted coconut while it cooks.

    Ready whenBubbles pop across the whole surface and the edges look dry.

  6. Flip and finish (2-3 min)

    Flip and cook until the bottom is golden.

    WhyThe bananas and coconut caramelize against the hot pan when you flip.

  7. Keep warm and repeat

    Move each finished pancake to the warm oven while you cook the rest. Stack and top with maple syrup and extra banana slices.

Make it cheffy

Rest the batter

How

After mixing, let the batter sit for 10 minutes before cooking.

Why

The flour fully absorbs the liquid and the baking powder gets a head start, so the pancakes are fluffier and more tender.

Swaps

  • Milk → coconut milk for even more coconut flavor.
  • Banana → blueberries.
  • Burnt outside, raw inside? The heat is too high, so turn it down to medium-low.
  • First pancake a flop? Normal! It tells you if the pan is the right temperature.

Make ahead & storage

Make ahead

Cook a batch and freeze.

Storage

Keep in the fridge, with parchment between the pancakes, or freeze. Reheat in a toaster or 350°F oven for 5-8 minutes.

Macros per serving

Estimate
Calories
about 265
Protein
about 7 g
Carbs
about 32 g
Fat
about 12 g

Per pancake, based on 6 pancakes. Uses 2% milk. Butter for the pan and syrup not included.

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