It’s been way too long since we’ve made pancakes on the weekend, dear readers. Were you thinking the same thing?
Because isn’t life about figuring out what to do with those bananas you let sit out for too long? They’re not just for muffins! Although I have a new recipe for those coming soon.
But first, breakfast! Meal of champions! Especially when you have the time to sink your teeth into banana-studded pancakes, laced, in this case, with coconut milk. Fluffy clouds of deliciousness drowned in sticky sweet syrup. I’m getting carried away. Let it never be this long between pancake breakfasts again.
To make pancakes for two, you will need:
- 1 C flour
- 2 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 very ripe banana
- 1 T plus 1 tsp. brown sugar
- 1 large egg, beaten
- 3/4 C coconut milk, preferably light
- canola oil, for the pan
- maple syrup, for serving
- toasted coconut for garnish (optional)
Combine first four ingredients in small bowl. In another bowl, mash banana and brown sugar with fork till mixture is in chunks. Add egg to banana mixture, along with coconut milk and oil. Stir to combine. Fold in flour mixture. Remember that lumpy pancake batter is a good thing, so don’t worry if this isn’t completely smooth.
Heat skillet over medium heat. Drizzle oil on bottom. Pour batter, by the quarter-cupful onto skillet. Let sit till bubbles start to form on top of pancake, about 3-4 minutes. Then, flip with spatula, and cook 1-2 minutes on second side.
As I cook more pancakes in a batch, I find they start to get too brown, too quickly, so I sneak the heat down a bit as I go. If you’re looking to serve the pancakes all at once, keep them warm on a baking sheet in a warm oven (200 degrees). If you like yours hot off the griddle, like we do, then serve them as you go. Top with toasted coconut for a fun garnish.