Ground coconut and oatmeal give these banana pancakes a lovely texture and an even more amazing taste. Add a little bit of toasted coconut on top with some sliced bananas and pure maple syrup, and you’ve got a breakfast that will make you happy to roll out of bed in the morning.

Let’s take a minute to talk about pancakes. I hate them. Not because they taste bad but because I spend all the time and effort to make them and I can only actually eat one before I’m completely full. Can someone please tell me how anyone eats an actual stack of pancakes? I just don’t get it. Am I the only one that feels this way? Is there anyone that can actually eat a giant stack of five or more pancakes without feeling like they’re going to blow up?

As a special New Year’s Day treat for B.O.B. Bob, I decided to wake up at a somewhat decent time for someone who stayed out till after three o’clock in the morning to make pancakes for him for breakfast. It seemed a lot wiser than daring to venture out into public in my unshowered and severely disheveled look. Thankfully, B.O.B. Bob doesn’t mind if I look a little unkempt in the morning and he also has absolutely no problem eating a stack of pancakes.

These banana pancakes are made using ground coconut and oatmeal to add not only extra flavor but lots of added texture. They have a light banana and nutty flavor, and I especially love that they aren’t overly sweet. Add a little bit of toasted coconut, sliced banana, and maple syrup on top, and you’ve got one heck of a special breakfast treat. Whether you’re a one-pancake kinda person like me or a stack of pancakes person like B.O.B. Bob, this is a recipe I know you’re gonna love.

Ingredients:

Pancakes:

• 1 1/2 Cups Whole Milk
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Oatmeal
• 1 Cup Unsweetened Flaked Coconut
• 1 1/2 Cups All-Purpose Flour
• 1 Tablespoon Granulated Sugar
• 3 Teaspoons Baking Powder
• 1/4 Teaspoon Kosher Salt
• 2 Eggs
• 1 Large Banana, Mashed
• 2 Teaspoons Vanilla
• Coconut Oil or Unsalted Butter

Garnish:

• Coconut Oil or Unsalted Butter
• 1/4 Cup Unsweetened Flaked Coconut
• 1 Large Banana, Sliced
• Pure Maple Syrup

Directions:

Pancakes:

1. In a measuring cup, whisk together the milk and vinegar; set aside for 10 minutes.
2. Place the oatmeal and coconut into a food processor and process for 1 minute.
3. In a large bowl, whisk the oatmeal and coconut mixture with the flour, sugar, baking powder, and salt.
4. Add the milk and vinegar mixture, eggs, mashed banana, and vanilla to the dry ingredients. Whisk until all of the dry ingredients are incorporated into the batter.
5. Cook the pancakes in a skillet or on a griddle over medium heat, adding a little bit of coconut oil or butter to the skillet or griddle before each pancake.

Garnish:

1. Place a little bit of coconut oil or butter in the skillet or on the griddle you used to make the pancakes. When it is melted, add the coconut. Cook, stirring often, until lightly brown.
2. Garnish the pancakes with the toasted coconut, sliced banana, and maple syrup just before serving.

Suggestions:

• An overly ripe banana works best for these pancakes, however, a just ripe banana works best for garnish.
• You may have to increase or decrease the heat of the stove depending on how fast or slow the pancakes are cooking.
• When bubbles begin to form on top of each pancake, it is time to flip them and cook the other side.
• Place the pancakes on a large plate or platter and keep them in a warm oven until you have finished making all of the pancakes.
• This recipe will yield 10 to 12 pancakes depending on how large you make them.

Improvements:

• Garnish with toasted pecans or walnuts.
• Serve with whipped cream.
• Add miniature chocolate chips to the pancake batter.

Print

Yum

Coconut & Banana Oat Pancakes

Ingredients:

Pancakes:
• 1 1/2 Cups Whole Milk
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Oatmeal
• 1 Cup Unsweetened Flaked Coconut
• 1 1/2 Cups All-Purpose Flour
• 1 Tablespoon Granulated Sugar
• 3 Teaspoons Baking Powder
• 1/4 Teaspoon Kosher Salt
• 2 Eggs
• 1 Large Banana, Mashed
• 2 Teaspoons Vanilla
• Coconut Oil or Unsalted Butter
Garnish:
• Coconut Oil or Unsalted Butter
• 1/4 Cup Unsweetened Flaked Coconut
• 1 Large Banana, Sliced
• Pure Maple Syrup

Directions:

Pancakes:
1. In a measuring cup, whisk together the milk and vinegar; set aside for 10 minutes.
2. Place the oatmeal and coconut into a food processor and process for 1 minute.
3. In a large bowl, whisk the oatmeal and coconut mixture with the flour, sugar, baking powder, and salt.
4. Add the milk and vinegar mixture, eggs, mashed banana, and vanilla to the dry ingredients. Whisk until all of the dry ingredients are incorporated into the batter.
5. Cook the pancakes in a skillet or on a griddle over medium heat, adding a little bit of coconut oil or butter to the skillet or griddle before each pancake.
Garnish:
6. Place a little bit of coconut oil or butter in the skillet or on the griddle you used to make the pancakes. When it is melted, add the coconut. Cook, stirring often, until lightly brown.
7. Garnish the pancakes with the toasted coconut, sliced banana, and maple syrup just before serving.

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Please make sure to check out the other great Foodie Extravaganza “Oatmeal” recipes below.

• Apple Banana Smoothie from Caroline’s Cooking
• Coconut &Banana Oat Pancakes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Oatmeal Brulee from Jolene’s Recipe Journal
• Oatmeal Crusted Chicken Strips from A Day in the Life on the Farm
• Oats & Split Green Moong Chillas/Pancakes from Sneha’s Recipe
• Old Fashioned Oatmeal Bread from Karen’s Kitchen Stories
• Pumpkin Oatmeal from Making Miracles
• Spicy Cheesy Bacon Oatmeal from Food Lust People Love