Crispy Tiki-Inspired Banana Coconut Pancakes
Fluffy pancakes infused with mashed banana and shredded coconut, lightly crisped on the edges and perfect for a tropical breakfast treat. This american-inspired breakfast ready in about 20 minutes layers all-purpose flour, baking powder, granulated sugar 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 230 calories and feeds 3, 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.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 medium, mashed ripe banana
- 1/3 cup, unsweetened shredded coconut
- 3/4 cup milk
- 1 large egg
- 2 tbsp, melted plus more for cooking unsalted butter
- 1 tsp vanilla extract
Instructions
- Step 1: In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until evenly combined.
- Step 2: In a separate bowl, mix 1 mashed medium ripe banana, 3/4 cup milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold in 1/3 cup unsweetened shredded coconut until just incorporated — do not overmix to keep pancakes fluffy.
- Step 4: Heat a non-stick skillet or griddle over medium heat and brush with additional melted butter. Pour 1/4 cup batter per pancake onto the skillet.
- Step 5: Cook each pancake for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.
- Step 6: Serve warm with maple syrup or fresh fruit for a tropical breakfast delight.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Tiki-Inspired Banana Coconut Pancakes take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Crispy Tiki-Inspired Banana Coconut Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Crispy Tiki-Inspired Banana Coconut Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Tiki-Inspired Banana Coconut Pancakes for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Tiki-Inspired Banana Coconut Pancakes?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
