Banana Pancake Recipe ‹ Coconut Banana Pancakes

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon white sugar
• 2 ¾ teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 very ripe banana, mashed
• 2 tablespoons butter, melted
• 1 teaspoon vegetable oil, or as needed
• 1 cup white sugar
• ¾ cup buttermilk
• 7 tablespoons butter
• 1 teaspoon coconut extract
• ½ teaspoon baking soda

Cooking Directions

1. Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
2. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
3. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
4. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

Nutrition Facts

• calories192.9
• carbohydrateContent27.3 g
• cholesterolContent32.8 mg
• fatContent8.2 g
• fiberContent0.5 g
• proteinContent2.9 g
• saturatedFatContent4.9 g
• sodiumContent361.7 mg
• sugarContent16.8 g