Lightly-Tropical Coconut Banana Pancakes (Dairy-Free)

Island vibesssssss. I originally made these delicious coconut banana pancakes because I needed a quick dairy-free brunch recipe, but I fell in love with them all on their own. They’re a subtle, sneaky kind of tropical…they don’t punch you in the face with flavor, but kind of sidle up.

The flavor of the pancakes themselves is *very* lightly banana and coconut with a hint of warm baking spices, which makes them versatile.

I like to amp up the tiki vibes with fresh bananas and pineapple curd (fresh pineapple or pineapple jam would be amazing too), but you can just go simple with peanut butter, bananas, and maple syrup.

What to expect from these tropical(ish) pancakes

These will be a bit more moist and dense vs. the fluffiness of my traditional buttermilk pancakes, simply because there’s not the chemical reaction between the acid and base, and the banana and coconut milk will both have a tendency to solidify when the pancakes cool (serve warm!!).

I don’t see why these couldn’t be made gluten-free if desired, using a good 1-to-1 blend or even oat flour.

How to make dairy-free coconut banana pancakes

In a medium bowl, stir together the mashed banana, egg, coconut milk (it should be liquid), and oil.

Add the flour, sugar, baking powder, salt, and spices. Stir until everything is moistened—don’t overmix, lumps are okay, just not pockets of flour.

Let the batter rest for 5 minutes.

Heat a small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick (I usually use stainless steel), brush your pan with a little bit of vegetable oil.

Make sure the pan is good and hot, then add about 1/4 cup of the batter, making sure it’s not more than 1/4-inch thick.

Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.

Remove and place on a cooling rack. Repeat with the remaining batter. Adjust the heat as needed if the pancakes are too light or dark.

Serve with sliced bananas and pineapple curd, or bananas and maple syrup. The leftovers will store in a ziploc in the fridge (or freezer).

If you’re not serving the pancakes immediately after cooking, preheat the oven to 200F and store them there. They are def not as yummy when cold.

Add these dairy-free pancakes to your brunch repertoire to feel like you’re getting a mini-island vacay!

Other delicious pancake (& waffle) recipes you’ll love:

• The Best Buttermilk Pancakes Ever
• Bourbon Banana Pancakes
• Wholemeal Pancakes with Spiced Apples & Orange Star Anise Syrup
• Easy Buttermilk Belgian Waffles
• Bittersweet & Indulgent Dark Chocolate Waffles
• Strawberry Cornmeal Griddle Cakes

Adapted from Chocolate Moosey

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Tropical Spiced Coconut Banana Pancakes (Dairy-Free)

Yield: 5-8 pancakes (~2 servings)

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 3 minutes

These spiced coconut banana pancakes have a delightful tiki feel, with subtle tropical flavors of coconut and banana that you can take over the top with some extra banana and pineapple topping! These are an easy & delicious dairy-free brunch recipe as well.

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Ingredients

• 1/2 cup of mashed banana (roughly 1 overripe medium one)
• 1 egg, room temperature
• 1/2 cup of full-fat canned coconut milk, room temp & liquid/stirred
• 1 tablespoon of avocado oil
• 1/2 cup of all-purpose flour (or white whole wheat)
• 1 tablespoon of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground ginger
• 1/8 teaspoon of ground cloves
• Pinch of nutmeg
• 1/4 teaspoon of salt
• For serving:  maple syrup or pineapple curd, fresh bananas

Instructions

1. In a medium bowl, stir together the mashed banana, egg, coconut milk (it should be liquid), and oil.
2. Add the flour, sugar, baking powder, salt, and spices. Stir until everything is moistened---don't overmix, lumps are okay, just not pockets of flour.
3. Let the batter rest for 5 minutes.
4. Heat a small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick (I usually use stainless steel), brush your pan with a little bit of vegetable oil.
5. Make sure the pan is good and hot, then add about 1/4 cup of the batter, making sure it's not more than 1/4-inch thick.
6. Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
7. Remove and place on a cooling rack. Repeat with the remaining batter. Adjust the heat as needed if the pancakes are too light or dark.
8. Serve with sliced bananas and pineapple curd, or bananas and maple syrup. The leftovers will store in a ziploc in the fridge (or freezer).

Notes

1. To measure canned coconut milk: Shake the can well then open and add to a bowl or large measuring cup. Stir the solid and liquid together until it' smooth and pourable. Measure 1/2 cup then save the rest in the fridge for future use.
2. If using leftover coconut milk stored in the refrigerator, it needs to be room temperature. If you're in a time crunch, microwave in 10 second increments until room temp.
3. If you're not serving the pancakes immediately after cooking, preheat the oven to 200F and store them there. They are not as yummy when cold.

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