Coconut-Banana Pancakes Recipe (2024)

While the flavors on this are lovely, it is painfully obvious that the writer of this recipe tried to convert cups to grams after the fact, rather than weighing out ingredients while callibrating the recipe. It seems like every dry ingredient's weight was overestimated, leading to an extraordinarily chalky, unworkable batter. In retrospect this should have been obvious, as 170g coconut flour does not equal 1/2 cup, and 22g of baking powder or soda is well over 1.5 tsp. Very disappointing.

Based on your comments we updated the metric conversion for the coconut flour.

Completely agree. This was a waste of ingredients. Batter wasn't workable. This recipe should be redone. Also, the second paragraph is actually missing and step 2 makes no sense after step 1.

Coconut flour is just finely ground flour made from dried coconut meat. It has a wonderfully coconut-y taste; it's gluten- and grain-free, so you see it a lot now in paleo and keto recipes. It's readily available online (via Amazon and others), and probably even in bigger grocery stores. Hope that helps!

I used the cup and teaspoon measurements, not the weights. I am not a pancake girl, but made these for friends. These are the BEST pancakes ever! I added a teaspoon or two of vanilla and chopped almonds....Henceforth, I see no need for any pancakes but these.

Delicious! I didn't have coconut flour so used 2 cups of all purpose. I read the notes beforehand, & wanting more coconut flavor, I added shredded coconut & a teaspoon each of coconut & vanilla flavorings. They puffed up beautifully & tasted great.

The ratios of wet to dry using cup measuring came out with gummy centers. Adding an additional 1/3 cup all purpose flour helped the texture.

I substituted buttermilk for a mix of greek yogurt and milk (2 cups, 1/2 cup), and I thought it had made it too thick, but I see others had the same result with buttermilk. I have to say my pancakes turned out fluffy and delicious, so I think the batter is just on the thick side. Maybe it's the coconut flour that always absorbs a lot of liquid. Anyway, for me, it's a must do again for sure.

The taste was ok but found that these pancakes were extremely difficult to flip and prone to ripping.

These turned out great in my mini pancake maker. I didn't have buttermilk so I soured the milk with some white vinegar and I added some leftover chocolate chips. These are light and fluffy with an occasional bit of gooey banana. Subtle coconut flavor so next time I might add a bit of coconut extract. Made a batch for the week so I am looking forward to my breakfasts this week.

I had browned 5T butter (instead of just melting) and later added toasted coconut and maple syrup to my pot with the excess brown butter. This made the perfect nutty syrupy topping for these delicious fluffy moist pancakes.

Not the best pancake recipe I tried. The pancakes are not easy to flip (especially if using oil in the skillet, I switched to butter after the first batch) and the texture even if cooked through remains a bit gooey, certainly not fluffy and light. I won’t make them again.

I ran out of whole milk so used coconut milk instead (and added some vinegar to turn it into buttermilk). I also replaced the sugar with coconut sugar and added shredded coconut to the recipe. It was delicious! I used the cups measurements (instead of the grams) as many have previously said that the grams were off.

In her previous articles she talks about grade B maple syrup. Don’t bother searching for grade B maple syrup there is no such thing any longer. They did away with grade B they are all grade A Now. The best we can do is look for the darkest maple syrup we can find. I don’t know why they did this for 40 years I used grade be maple syrup it was delicious now it’s hit and miss

I love banana pancakes, but I didn't care for these. They were a little bland and, because there is so much milk in them, the batter is thin and didn't work very well with the bananas, which bulged. Normally I would freeze leftovers, but the thin batter also meant they don't hold together particularly well.

Delicious! Subtle flavours, as others have noted. Made a half batch of these, following the revised proportions. I used sugar infused with jasmine tea…but forgot to add the salt! I served with plum syrup from the Japanese grocery, and fresh Quebec strawberries. I will definitely remember the salt next time around. I found I had to use a lot of oil, and still experienced a lot of sticking to the skillet. May try making on a non stick…banana pancakes are always problematic that way.

These pancakes were delicious! I love coconut, so I toasted a generous handful of unsweetened flakes and sliced almonds to add to the batter. As I started to cook, I realized I was short a cup of buttermilk, so I added a cup of coconut milk. The batch I made with less liquid was a nice surprise. The salt seemed like a lot, but was just fine. Great recipe.

Following the volume measures, it worked and tasted divinely!

I didn’t have buttermilk but substituted equal parts blueberry yogurt and skim milk, worked beautifully and added subtle blueberry flavor

Why the oven?

Dice instead of slice the banana. Used 3 special smaller bananas from Costa Rica for richer flavor (or 1 1/2 regular). Slice lengthwise into 1/8ths then crosswise into about 1/4ths. Banana flavor is then present throughout the pancake. Reduced sugar to 2 Tablespoons, salt to 1/2 teaspoon regular. Added 1/2 teaspoon vanilla. Serve with butter and maple syrup or honey. Delicious