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Tropical Spiced Coconut Banana Pancakes (Dairy-Free)

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.
Prep Time10 minutes
Cook Time3 minutes
Total Time3 minutes
Course: Breakfast Goodies
Servings: 5 -8 pancakes (~2 servings)

Equipment

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

  • 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).

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.