The Rock's Famous Coconut Banana Pancakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Mix together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 1/2 tablespoons of granulated sugar in a bowl.

Sift the dry ingredients together to ensure a smooth pancake texture.

Add 1 cup of unsweetened coconut flakes to the sifted dry ingredients.

In another bowl, mix the wet ingredients: add 1 egg, 1/2 cup of coconut milk, 1/2 cup of coconut water, 1/4 cup of whole milk, 1 tablespoon of melted coconut oil, 1 tablespoon of melted unsalted butter, and 1/2 teaspoon of vanilla extract.

Combine the wet ingredients thoroughly until smooth.

Pour the wet ingredients into the dry ingredients and mix gently, leaving some lumps in the batter to avoid gummy pancakes.

Slice 1 ripe medium-sized banana and fold the slices into the batter.

Heat a non-stick pan over medium to medium-high heat and spray with coconut oil.

Use a 1/2 cup measuring cup to pour batter into the pan for each pancake.

Cook until bubbles form on the surface of the pancake, indicating it is almost done, then flip it over gently.

Cook the other side until golden brown and the pancake is fully cooked, noting that these pancakes are delicate and soft.

Stack the pancakes on a plate, top with smooth peanut butter, and drizzle with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens