Coconut Banana Pancakes

15 minutes to assemble

15-4 inch pancakes

15 minutes to assemble

15-4 inch pancakes
Coconut Milk gives these pancakes a rich flavor yet a delicate texture.


  • 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 Coconut Milk
  • 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


  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.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

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