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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.

18 pancakes


About 20 minutes

  • 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
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.

Coconut Banana Pancakes

Nutrition Facts:*



FAT: 24g


SODIUM: 80mg 

CARBS: 62g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Coconut Banana Pancakes

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
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