Coconut-Banana Buttermilk Pancakes With Butter Rum Sauce Recipe

Name: Coconut-Banana Buttermilk Pancakes With Butter Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk (or 2 cups regular milk and 1 tsp lemon juice); 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 egg; 3 tablespoons butter, melted; ¼ cup coconut; 2 bananas; ½ cup sugar; ½ cup heavy cream or ½ cup half-and-half; ¼ cup butter; 1 teaspoon rum extract

Servings: persons

2 cups buttermilk (or 2 cups regular milk and 1 tsp lemon juice)
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
3 tablespoons butter, melted
¼ cup coconut
2 bananas
½ cup sugar
½ cup heavy cream or ½ cup half-and-half
¼ cup butter
1 teaspoon rum extract

1
If you don't have buttermilk, mix regular milk and lemon juice and let stand while preparing other ingredients.
2
This will make milk consistent to buttermilk.
3
Combine flour, sugar, baking powder, baking soda, and salt.
4
Stir egg and melted butter into buttermilk mixture.
5
It will be clumpy.
6
Pour buttermilk mixture into powder mixture.
7
Stir until combined leaving some clumps.
8
Stir in sliced bananas.
9
Toast coconut in a dry skillet until golden brown stirring occasionally.
10
Remove coconut from pan.
11
Spray PAM or 1 tsp oil on preheated skillet pour 1/4 cup of batter for each pancake.
12
Sprinkle with coconut before flipping them.
13
Cook other side.
14
In a saucepan, combine sugar, heavy cream and butter.
15
Stir until hot.
16
Add rum extract.
17
Serve over pancakes.

1520

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 cups buttermilk (or 2 cups regular milk and 1 tsp lemon juice), 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Coconut-Banana Buttermilk Pancakes With Butter Rum Sauce 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.

Coconut-Banana Buttermilk Pancakes With Butter Rum Sauce

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