Ingredients
- Ripe Bananas 2, mashed
- Coconut Milk 1¾ cups
- Unsalted Butter 3 Tbs, melted
- Light Brown Sugar 2 Tbs
- Eggs 2 large, beaten
- Pure Vanilla Extract 2 tsp
- All-Purpose Flour 2 cups
- Sweetened Shredded Coconut ½ cup
- Baking Powder 1 Tbs
- Kosher Salt ½ tsp
- Ground Cinnamon ½ tsp
- Freshly Grated Nutmeg ½ tsp
- Vegetable Oil or other neutral oil, for cooking
- Pancake Syrup for serving
- Sliced Banana for serving
Cook it
- In a medium bowl, combine the mashed bananas, coconut milk, melted butter, brown sugar, eggs, and vanilla.
- In a large bowl, mix the flour, coconut, baking powder, salt, cinnamon, and nutmeg.
- Add the banana mixture to the flour mixture and stir with a silicone spatula until combined.
- Preheat the oven to 250°F (120°C).
- Heat a large nonstick griddle or skillet over medium-low heat for about 5 minutes. Add about 2 Tbs oil to the pan. Scoop ¼ cup of batter into the pan. Repeat, being careful not to overcrowd the pan.
- Once the pancakes begin to form bubbles on the surface and the edges have started to brown lightly, about 4 minutes, flip and cook until the other side is golden brown, about 3 minutes. Transfer the pancakes to a sheet pan and place in the warmed oven until ready to serve. Repeat the process until you’ve used all the batter.
