This past week, I was perusing twitter as usual and came across a link to one of my dietitian colleagues posts about Coconut Lime Pancakes. Her food photography is amazing and made these look even more appealing. I have been thinking about them ever since. So early this morning as I lay awake in bed unable to sleep, I started devising my own recipe with ingredients I had on hand. I had a cup of coconut milk leftover from last night’s Chinese feast that my mother-in-law made for us as well as plenty of frozen overripe bananas in the freezer.
So I pulled out my copy of the Mom’s Guide to Meal Makeovers for their Blueberry Banana Pancakes and started combining the recipes as well as improvising with what I had on hand. I must say, these pancakes were fluffy and yummy with the perfect balance of banana flavoring and just a hint of coconut. My son, husband and I all went back for seconds.
Banana Coconut Pancakes
Makes about 20 4 inch pancakes
1 1/2 cups white whole wheat flour
1/3 cup rolled oats
1/3 cup toasted wheat germ
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 overripe bananas, mashed
2 large eggs, lightly beaten
1 cup coconut milk
1/3 cup plain yogurt
1/4 cup soy milk (or any type of milk)
1 teaspoon vanilla
1 tablespoon canola oil
1 tablespoon honey
- Combine flour, oats, wheat germ, baking powder, cinnamon and salt in a large bowl. Stir well to combine.
- In a medium sized bowl, combine the rest of the ingredients: banana through honey. Whisk well to mix thoroughly.
- Add the wet ingredients to the dry and stir just until combined. The batter will be on thick side. If you prefer a thinner batter then stir in more milk.
- Heat a large skillet over medium heat with a small amount of oil or non-stick cooking spray. Using a 1/4 cup measuring spoon, pour batter into the skillet to form each pancake. Cook until bubbles start to appear and pancakes are golden brown on bottom, about 2 – 3 minutes. Flip and cook for several more minutes until golden brown on bottom. Repeat with remaining batter.
- Serve and enjoy with your favorite toppings.Note: I think a whole can of coconut milk could be used in place of adding the yogurt and soy milk and I might try this next time but I just used what I had left. Also I will probably try adding unsweetened grated coconut next time as well for a little more texture and coconut flavor.