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Coconut Banana Pancakes

Coconut Banana Pancakes Recipe
Thick and fluffy, like southern griddlecakes. Serve with maple syrup or our thick and creamy Coconut Syrup.
Yield

18 pancakes

Time

About 20 minutes

Ingredients
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 - 13.5 oz can of Coconut Milk
  • 3 eggs
  • 1/4 cup canola oil
  • 1/2 teaspoon coconut extract
  • 2 small bananas (about 7”)
  • 1/2 cup flaked coconut
Directions
1. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. In a medium bowl beat together the coconut milk, eggs, oil and extract and set aside.
3. Peel and cut the bananas into 1/4 inch pieces.
4. Mix bananas and flaked coconut into flour mixture.
5. Make a well in the middle of the flour / banana mixture and pour in liquid ingredients. Mix just until dry ingredients are wet. Over mixing makes tough pancakes. If you like a thinner pancake, try the restaurant trick of adding a splash of ginger ale to the batter.
6. Drop by a 1/4 cup measure onto a greased skillet over medium heat. Cook until small bubbles appear.
7. Flip and cook 1 to 2 minutes more or until golden and cooked through.
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Coconut Banana Pancakes

Nutrition Facts:*

 

CALORIES: 500

FAT: 24g

CHOLESTEROL: 85mg 

SODIUM: 80mg 

CARBS: 62g

PROTEIN: 8g

 

*Nutrition Facts are estimates only.  For questions or specific information, email facts@andreprost.com

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Coconut Banana Pancakes

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Vegetarian
    Gluten-free recipe
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