Coconut and Banana Pancakes

Coconut and Banana Pancakes

These pancakes are bananas! I mean, they’re not just made with the fruit but they’re off the charts delicious. As a pancake addict/aficionado/fiend, I’ve pretty much met every pancake there is to know. Sure I’ve had my fair share of romances. Take the peanut butter and jelly version I met. We had a passionate summer fling in 2010. Then there was the banana bread version I’ve been casually dating lately. That was until the Coconut and Banana walked into my life. Sparks pretty much flew right away and now my thighs will never be the same.

I found this recipe when I stumbled across a blog by the name of What’s Cooking Good Looking. Her version is called the coconut and almond crusted banana pancake. And, as the name implies, she coats those puppies with coconut and almond slivers while they rise in a buttery pan of yumminess. They looked as decadent as they sounded. However, this is my fast and dirty version of her coated masterpieces. Not that coating a pancake takes a lot of work, it’s just when you have a hungry kid sitting at the table hitting you over and over and over with the sentence “I’m so hungry I can’t even wait” all you want to do is get a finished pancake on a flippin plate. You know what I mean?










Now, I’m going to pretty much guarantee you that if you make these pancakes for your next brunch you’ll be a superstar. And, if you do it for guests, you’ll never get rid of them. They’re that good.

Coconut and Banana Pancakes


  • 1/2 cup spelt flour
  • 1/4 almond meal
  • 1/4 unsweetened, shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 ripe bananas
  • 1/2 cup almond milk
  • 1/3 cup light coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon agave nectar or maple syrup
  • 1/2 teaspoon cinnamon
  • butter for pan


In a medium size mixing bowl, combine the flour, meal, coconut, cinnamon, baking powder and salt.

Place one banana, coconut and almond milks, vanilla and syrup in a blender and blend until smooth.

Add the milk mixture to the dry ingredients and stir until combined.

In a large skillet over medium heat, spoon the pancake mixture into the pan, allowing room for the pancakes to spread.

Cook the pancakes for 2 to 3 minutes or until the mix bubble on the top.

Flip the pancakes and allow to cook for another minute or two.

Remove the pancakes from the pan and keep warm.

Slice the second banana into bite-size pieces.

Top the pancakes with the banana slices as well as sprinkling of coconut and serve with maple syrup or agave nectar.

I wish I had more photos of my process but I don’t. I’m sorry. I was more concerned in getting them made so I could eat them. That’s not a joke. I can’t stop making these things. Scarlett actually begged me to NOT make pancakes the other morning. She said she just wanted a bowl of cereal. What kid does that?


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  1. Lynne Lopes
    April 19, 17:39 Reply

    Sounds yummy…thank you! I’m going to sub a mix of teff & millet flour (oh or maybe amaranth flour), because I’m GF. I like the idea that it’s “eggless”. Thanks again!

  2. Beth
    April 19, 17:46 Reply

    Sounds great! I will have to try this on the weekend! I just happened to buy coconut milk at the store to make my toddler and I a coconut & banana smoothies. Now I can do both!

  3. Allie
    April 21, 13:04 Reply

    Just made them! Yum. Substituted quinoa flower for spelt and added an egg to bind (could have used two), but really yummy!

  4. gsquared
    March 01, 08:32 Reply

    It would be helpful to have yield amounts on your (always great!) recipes — I found this barely made enough for two people and I ended up having to make a second portion for my family of four. And what is the second portion of cinnamon for?

    • Laura Keogh
      March 21, 11:18 Reply

      Hi Gillian, You are absolutely right. Sorry you had to make a whole other batch of the pancakes. We are taking your advice and adding yields to our recipes. Thank you so much for reading and writing. All the best, Laura

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