These pancakes are bananas! I mean, they’re not just made with the fruit but they’re off the charts delicious. As a pancake addict/aficionado/fiend, I’ve pretty much met every pancake there is to know. Sure I’ve had my fair share of romances. Take the peanut butter and jelly version I met. We had a passionate summer fling in 2010. Then there was the banana bread version I’ve been casually dating lately. That was until the Coconut and Banana walked into my life. Sparks pretty much flew right away and now my thighs will never be the same.
I found this recipe when I stumbled across a blog by the name of What’s Cooking Good Looking. Her version is called the coconut and almond crusted banana pancake. And, as the name implies, she coats those puppies with coconut and almond slivers while they rise in a buttery pan of yumminess. They looked as decadent as they sounded. However, this is my fast and dirty version of her coated masterpieces. Not that coating a pancake takes a lot of work, it’s just when you have a hungry kid sitting at the table hitting you over and over and over with the sentence “I’m so hungry I can’t even wait” all you want to do is get a finished pancake on a flippin plate. You know what I mean?
Coconut and Banana Pancakes
1/2 cup spelt floor
1/4 almond meal
1/4 unsweetened, shredded coconut
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
2 ripe bananas
1/2 cup almond milk
1/3 cup light coconut milk
1 teaspoon vanilla extract
1 teaspoon agave nectar or maple syrup
1/2 teaspoon cinnamon
butter for pan
In a medium size mixing bowl, combine the flour, meal, coconut, cinnamon, baking powder and salt.
Place one banana, coconut and almond milks, vanilla and syrup in a blender and blend until smooth.
Add the milk mixture to the dry ingredients and stir until combined.
In a large skillet over medium heat, spoon the pancake mixture into the pan, allowing room for the pancakes to spread. Cook the pancakes for 2 to 3 minutes or until the mix bubble on the top. Flip the pancakes and allow to cook for another minute or two.
Remove the pancakes from the pan and keep warm.
Slice the second banana into bite-size pieces.
Top the pancakes with the banana slices as well as sprinkling of coconut and serve with maple syrup or agave nectar.
I wish I had more photos of my process but I don’t. I’m sorry. I was more concerned in getting them made so I could eat them. That’s not a joke. I can’t stop making these things. Scarlett actually begged me to NOT make pancakes the other morning. She said she just wanted a bowl of cereal. What kid does that?