Toasted Coconut Banana Pancakes

SERVING SIZE: 6-8 Large Pancakes DIFFICULTY LEVEL: EASY

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

 
IMG_1989.jpg

INGREDIENTS:

  1. 1 ½ cups of all purpose flour

  2. 4 tbs butter

  3. 1 tsp kosher salt

  4. 1 egg

  5. 1 tsp vanilla

  6. 1 ½ tsp baking powder

  7. 1 1/2 cup milk

  8. 1 banana 

  9. ¼ shredded coconut (sweetened or unsweetened)

 
IMG_1224.jpeg
IMG_1199.jpeg

PREP:

  1. Add a tablespoon of butter to your cooking surface before adding the batter. As the pancake sets up, add the sliced banana and toasted coconut to the top.

  2. As the cake cooks you will notice small bubbles forming throughout the cake (2-3 minutes). Once you see these bubbles, it’s time to flip. Cook for an additional 2-3 minutes until cooked through. Place in the oven to keep warm as you make the remaining pancakes.

  3. Set the oven to warm, or 200F. Mix flour, salt and baking powder in a bowl. In a separate bowl mix milk, melted butter, egg, and vanilla until combined. Whisk the wet mixture in with the dry ingredients. Combines until all lumps are gone. The batter should be a little runny. Whisk test: if the batter gently flows off the end of the whisk (upside down), the batter is a good consistency. If the batter is too sticky, add an additional tablespoon of milk and mix until batter reaches a slightly runny consistency.

Like this recipe? Share it on social media and tag @simmertoboil. Issues with this recipe? Reach out here.