Banana Pancakes with Coconut and Mung Bean

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy Vietnamese-style pancakes filled with sweet bananas, creamy coconut, and tender mung beans, perfect for a comforting breakfast or snack. This Vietnamese-inspired breakfast recipe, ready in about 40 minutes, layers rice flour, coconut milk, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

1 cup rice flour
1 cup coconut milk
1/2 cup water
1/2 cup, soaked overnight and steamed mung beans (split, peeled)
2 medium, sliced lengthwise ripe bananas
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegetable oil
1/4 cup, toasted shredded coconut

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Instructions

Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt until smooth and slightly runny.
Step 2: Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Pour a thin layer of batter (about 1/4 cup) and swirl to cover the pan evenly.
Step 3: Immediately place 2-3 steamed mung bean spoonfuls and 1 sliced lengthwise banana on one half of the pancake. Cook for 2-3 minutes until the edges lift and the bottom is golden and crispy.
Step 4: Fold the pancake over the filling and press gently, cooking another 1-2 minutes until the pancake is cooked through and crispy.
Step 5: Repeat with remaining batter, adding oil as needed. Serve warm sprinkled with 1/4 cup toasted shredded coconut.