Vietnamese Banana Pancakes with Coconut and Mung Bean

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Fold the pancake over the filling and press gently, cooking another 1-2 minutes until the pancake is cooked through and crispy.
  5. Step 5: Repeat with remaining batter, adding oil as needed. Serve warm sprinkled with 1/4 cup toasted shredded coconut.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Banana Pancakes with Coconut and Mung Bean take to make?

Total time is about 40 minutes (20 min prep + 20 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 Vietnamese Banana Pancakes with Coconut and Mung Bean?

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 Vietnamese Banana Pancakes with Coconut and Mung Bean?

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 Vietnamese Banana Pancakes with Coconut and Mung Bean for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vietnamese Banana Pancakes with Coconut and Mung Bean?

Vietnamese 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.

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