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Banana Pancakes and Coconut Syrup

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Conjures up images of watching the sunrise with waves crashing on the beach and Jack Johnson songs.

 3 ⅔ 1⅓ cups all-purpose flour
 3 3 Tablespoons sugar
 1 1 teaspoon baking powder
 1 1 teaspoon baking soda
 1 1 teaspoon kosher salt
 2 2 eggs
 2 ¾ 1¼ cups buttermilk
 2 2 tablespoons butter, melted
 1 1 Banana, sliced into ¼ inch disks
 vegetable oil
 about 10 macadamia nuts, crushed, for garnish
 whipped cream for garnish
 confectioners sugar for garnish
Coconut Syrup
 13.50 oz 1 can coconut milk
 ¾ cup sugar
 4 tsp cornstarch
 ¼ tsp salt

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk the eggs, buttermilk, and butter together then stir into the dry ingredients just until combined. Don't over mix.


Heat a large skillet over medium heat and add oil. When oil is hot scoop scoop a cup full of batter into the skillet then press in about 5 or 6 banana slices. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with coconut syrup, powdered sugar, macadamia nuts, and whip cream.


Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil stirring continually. As soon as the mixture comes to a rolling boil remove from the heat. Allow to cool completely before serving. Keeps in the fridge for a week.

Nutrition Facts

Servings 0