Description
Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn’t have any of the coconut shavings in it. So kids will like it!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon white sugar
- 2 ¾ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 very ripe banana, mashed
- 2 tablespoons butter, melted
- 1 teaspoon vegetable oil, or as needed
- 1 cup white sugar
- ¾ cup buttermilk
- 7 tablespoons butter
- 1 teaspoon coconut extract
- ½ teaspoon baking soda
Instructions
- Whisk flour
- 1 tablespoon white sugar
- baking powder
- and salt together in a bowl. Mix milk
- egg
- and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
- Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
- Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil
- and cook until bubbles form and the edges are dry
- 3 to 5 minutes. Flip
- and cook until browned on the other side
- 3 to 5 minutes. Repeat with remaining batter.
- Combine 1 cup white sugar
- buttermilk
- and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved
- 1 to 2 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 15