Breakfast Buffet: Coconut Banana Pancakes

I’m sure I’ve said it before in past recipe posts- but I love the flavors of the Summer season. Fresh fruit, grilled meats and seafood, crisp vegetables and rich macaroni or potato salads- but a lot of those recipes are more for the afternoon and evening crowds. When it comes to breakfast- I haven’t really had the opportunity to share any Summertime-themed dishes for the early birds who read Coffee & Chiffon.

Until now, anyway- because I have a fantastic, quick and easy pancake recipe that combines two of my favorite seasonal fruits (banana and coconut!) and not only does it taste delicious- but it looks really pretty and fun, too.

I whipped up these pancakes over this past weekend the day after a long, sunny journey to Maine that I’m still recovering from (despite taking all precautions- I got a pretty bad sunburn while out swimming in the ocean!) Although my shoulders are still a bit sore- these definitely made me feel a little better.

WHAT YOU’LL NEED:

12 PANCAKES:

  • ¾ cup all purpose flour
  • ½ cup coconut flour
  • 1 ½ tablespoons light brown sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 ½ cups milk
  • 2 tablespoons unsalted butter, melted and cooled (and a little more for the skillet)
  • 1 teaspoon vanilla extract
  • 1 large banana, peeled and diced
  • ⅔ cup shredded coconut (and a little more for finishing)
  • Sliced bananas, for finishing
  • Maple syrup

WHAT YOU’LL DO:

1. Combine flours, sugar, baking powder, and salt into a mixing bowl and whisk together.

2. Add egg, milk, butter, and vanilla extract and stir together with a fork until well combined and no lumps remain

3. Fold in the diced large banana and ⅔ cup of shredded coconut and stir until well mixed.

4. Place a skillet over medium heat and melt 1 tablespoon butter.

5. Working in batches, scoop ¼ cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until the surface begins to bubble a little. Carefully flip the pancake and continue to cook for an additional 2 to 3 minutes.

6. Finish pancakes with sliced bananas, extra shredded coconut and a drizzle of maple syrup.

_______________________________

These pancakes were fluffy, full of flavor, and took no time at all to prepare and serve. These are definitely going to be my go-to the next time I need a post-beach day recovery meal to wake me up and make me feel energized again.

For an additional tropical twist- add a little lemon zest into the batter and/or on top, too!

xo

Posted by

Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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