Coconut Banana Pancakes recipe
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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
Nutrition Info
- 192.9 caloriescarbohydrate: 27.3 gcholesterol: 32.8 mgfat: 8.2 gfiber: 0.5 gprotein: 2.9 gsaturatedFat: 4.9 gservingSize: -sodium: 361.7 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Coconut Banana Pancakes
Directions
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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.