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