These pancakes are hearty, fluffy banana pancakes filled with irresistible bits of sweet coconut and chewy pecans.
Prep Time10 minutesmins
Cook Time6 minutesmins
Total Time16 minutesmins
Course: Breakfast
Cuisine: American
Servings: 20(4-inch) pancakes
Calories: 182kcal
Ingredients
3eggs
1cupmilk
2teaspoonsvanilla extract
1teaspooncoconut extract
½cuplight brown sugar
2cupsall purpose flour(gluten-free alternative below)
4teaspoonsbaking powder
½teaspoonkosher salt
¼cupmelted butter
3medium-size ripe mashed bananasabout 1 cup mashed banana
1cupchopped pecans
1cupsweetened shredded coconut
Instructions
Heat an electric griddle to medium high heat. Whisk together the eggs, milk, vanilla, and coconut extract.
Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, coconut, and pecans.
Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top.
Flip the pancakes and cook the second side about 3 minutes, until golden brown. Serve with an extra sprinkling of coconut and chopped pecans, if desired. Enjoy!
Notes
COOK’S NOTE: To make these pancakes gluten-free, substitute 1 1/2 cups brown rice flour, 2/3 cup tapioca starch, and 1/4 cup potato starch for the all-purpose flour listed in the recipe. Allow the gluten-free batter to rest for about 15 minutes prior to cooking. The wait will thicken the batter slightly, resulting in thicker and fluffier pancakes; the results are worth the wait.Freezer Directions: Extra pancakes can be frozen and reheated for a delicious, quick weekday breakfast. Let the pancakes cool completely on a wire rack. Place the pancakes in a single layer in a gallon size zip-close freezer bag. Place a sheet of parchment or wax paper over the pancakes and stack a second layer over the first, repeat if desired. Seal tightly, removing as much air as possible from the bag. To reheat, remove from the freezer and warm the frozen pancakes in the toaster or microwave.