Monkey Island Pancakes Recipe

Name: Monkey Island Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup All Purpose Flour; 1 tbsp Baking Powder; 1 tbsp White Sugar; 1/2 tsp Cinnamon; 1/2 tsp Allspice; 1 tsp Salt; 1 1/4 cup Unsweetened Coconut Milk; 1/2 Very Ripe Banana; 1/2 tbsp Vanilla; 3 tbsp Melted Coconut Oil; 1 cup Pieces of Pineapple

Servings: persons

1 1/4 cup All Purpose Flour
1 tbsp Baking Powder
1 tbsp White Sugar
1/2 tsp Cinnamon
1/2 tsp Allspice
1 tsp Salt
1 1/4 cup Unsweetened Coconut Milk
1/2 Very Ripe Banana
1/2 tbsp Vanilla
3 tbsp Melted Coconut Oil
1 cup Pieces of Pineapple

1
In a large bowl, sift the dry ingredients together.
2
Pour milk into a second, smaller bowl.
3
Cream banana with a fork and add it to the milk along with the vanilla.
4
Melt coconut oil and mix it into the milk/banana bowl.
5
Add oil slowly, whisking while you do.
6
This will prevent the oil from solidifying.
7
Add the wet ingredients to the dry ingredients and mix until smooth.
8
Do not overmix.
9
Pour pancakes onto an oiled, medium/low heat pan.
10
Before you flip, push as many pieces of pineapple into the top of the pancake as desired.
11
Enjoy.

346

kcal

Calories

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 11 ingredients. The key ingredients include: 1 1/4 cup All Purpose Flour, 1 tbsp Baking Powder, 1 tbsp White Sugar, 1/2 tsp Cinnamon, and more.

Yes, Monkey Island 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.

Monkey Island Pancakes

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