Bananas Foster Coconut Pancakes

Bananas Foster Coconut Pancakes

Whole wheat pancakes made with coconut oil and lite coconut milk, topped with bananas in a caramel sauce and sprinkled with toasted coconut. 

While perusing the recipes in the SuperFood Kitchen cookbook recently, I found a pancake recipe that uses coconut oil. (Last week I posted about the benefits of using coconut oil.) The recipe directs you to use a blender to emulsify the coconut oil with the milk to create a lighter fluffier pancake. I decided to combine this technique with my favorite whole wheat pancake recipe. I also amped up the coconut flavor by using lite coconut milk.

Coconut-Bananas-Foster-Pancakes

To give the pancakes even more of a tropical flavor, I decided to add bananas, and my favorite way to eat bananas is bananas foster. It’s a bit of a decadent topping for a healthier pancake, but probably not more calories than eating pancakes with maple syrup, and they’re definitely way more fun.

Bananas Foster Coconut Pancakes

Bananas Foster Coconut Pancakes

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 14 oz can lite coconut milk
  • 1/4 cup milk
  • 1/3 cup coconut oil, melted and cooled
  • 2 eggs
  • Bananas Foster Topping
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 4 firm ripe bananas, sliced

Directions

  1. Preheat griddle to 375º.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a blender, blend together coconut milk, milk, coconut oil and eggs until frothy. Add to flour mixture and stir until just combined.
  4. Grease the griddle with coconut oil. Pour 1/4 cup batter onto hot griddle. Turn pancakes when bubbles form on top. Cook until second side is golden brown.
  5. Bananas Foster Topping
  6. Melt butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon, salt, water and vanilla stir until smooth. Add the banana slices and stir to coat evenly. Allow to cook for 1 minute (don’t overcook the banana.) Remove from heat.
http://www.barbarabakes.com/2013/01/bananas-foster-coconut-pancakes/

More pancake recipes you might like:

Cinnamon Swirl Pumpkin Pancakes, Barbara Bakes
Orange Pancakes with Berry-Orange Sauce, Iowa Girl Eats
Whole Wheat Oat Gingerbread Pumpkin Pancake Recipe, Cookin’ Canuck
Multi Grain Chocolate Pancakes, Sweet Basil
Carrot Cake Pancakes, All Day I Dream About Food
Peanut Butter Pancakes, Your Homebased Mom




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Comments

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  1. says

    What a gorgeous stacks of pancakes! I love the flavors in them. I’ve been using a lot more coconut oil lately as a healthier kind of oil. These would be perfect to make for weekend breakfast. :) Thanks for sharing.

  2. says

    Oh, wow, Barbara! Just wow!! The only thing I can think of to say is: “Can I come over for breakfast?!?! Please?!” LOL. These look amazing!

    • says

      Hi Angela – I think they would work out okay without the eggs, you would have to increase the baking powder. I would try 1 1/2 tablespoons baking powder, and be sure and use an aluminum free baking powder.

  3. says

    I almost bought coconut oil at Trader Joe’s but wasn’t sure how/where/when to use it. Now I have a great excuse to pick up some during my next visit!