Banana And Coconut Pancakes Recipe

Name: Banana And Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon shredded coconut, to serve; 1/3 cup all-purpose flour; 2 tablespoons rice flour; 1/4 cup caster sugar; 1/4 cup desiccated coconut; 1 egg, lighted beaten; 1 cup coconut milk; 3 tablespoons butter, melted; 4 bananas; 1/3 cup brown sugar, lightly packed soft; 1/3 cup lime juice; butter (for frying pancakes and batter); 1 slice lime rind, to serve

Servings: persons

1 tablespoon shredded coconut, to serve
1/3 cup all-purpose flour
2 tablespoons rice flour
1/4 cup caster sugar
1/4 cup desiccated coconut
1 egg, lighted beaten
1 cup coconut milk
3 tablespoons butter, melted
4 bananas
1/3 cup brown sugar, lightly packed soft
1/3 cup lime juice
butter (for frying pancakes and batter)
1 slice lime rind, to serve

1
Preheat oven to 375 degrees.
2
Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
3
Remove the coconut from the tray to prevent it from burning and set aside.
4
Sift both flours into a medium bowl.
5
Add the sugar and desiccated coconut and mix through with a spoon.
6
Put the beaten egg and coconut milk together in small bowl.
7
Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
8
Add in the three tablespoons of melted butter.
9
Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
10
Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
11
Turn the pancake over and cook the other side.
12
Transfer to a plate and cover with a tea towel to keep warm.
13
Repeat with the remaining pancake batter, buttering the pan when necessary.
14
Cut the bananas diagonally into thick slices.
15
Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
16
Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
17
Stir in the lime juice.
18
Divide the banana among the pancakes and fold over to enclose.
19
Sprinkle with the toasted coconut and strips of lime rind.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon shredded coconut, to serve, 1/3 cup all-purpose flour, 2 tablespoons rice flour, 1/4 cup caster sugar, and more.

Yes, Banana And Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana And Coconut Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions