Mar 13, 2014, Updated Jan 02, 2018 Pancakes are fast becoming my favorite weekend breakfast. I usually make the whole wheat version because it’s healthier and I do not find much difference between the regular and whole wheat pancakes. I mean the whole wheat ones are also quite yummy, so why not eat the healthier version of pancakes, right? Another great thing about making pancakes for breakfast is that you can make a batch and freeze them for later use. Pancakes freeze beautifully, just put parchment paper between each pancake and put them in a zip-lock bag. They would stay good for 1-2 months in the freezer. This is helpful when you are in a rush in the morning, just take out the pancakes from the freezer, heat them on the pan and voila your yummy breakfast is ready in minutes!
I added some coconut flour to the pancake batter but that wasn’t enough to bring out the coconut flavor so I also added these unsweetened coconut flakes. I just crushed them a little with my hands before folding them in the batter towards the end. The flakes really elevated the flavor.
Ingredients Dry Ingredients Whole wheat flour: 1.5 cups Coconut flour: 3 tbsp Baking powder: 2 tsp Baking soda: 1/2 tsp Brown sugar: 2 tbsp ———- Wet Ingredients Vanilla extract: 1 tsp Yogurt: 1/2 cup Banana: 1/2 cup, mashed [use ripe bananas] Buttermilk: 1 3/4 cup Oil: 1 tbsp Egg: 1 ———- Coconut flakes, unsweetened: 1/2 cup Method
- Mix all the “dry ingredients” together in a bowl.
- Whisk together all the “wet ingredients” together in another bowl. 3. Mix wet ingredients into dry till everything is well incorporated. Do not over mix.
- Fold in the coconut flakes and leave the mixture to stand for 5-10 minutes.
- Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
- Use a round ladle to pour batter on the pan.
- Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
- Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color. Serve hot with butter, maple syrup, sliced banana and some coconut flakes.
- You can use milk in stead of buttermilk or use half buttermilk and half milk.
- The bananas used in the pancakes should be very ripe, the ones with lots of brown spots of them.
- To freeze, stack the pancakes with a parchment paper between each one of them and put them in a zip lock bag. The pancakes should stay good for 1-2 months in the freezer.
title: “Whole Wheat Banana Coconut Pancakes " ShowToc: true date: “2024-09-26” author: “Sean Varela”
Mar 13, 2014, Updated Jan 02, 2018 Pancakes are fast becoming my favorite weekend breakfast. I usually make the whole wheat version because it’s healthier and I do not find much difference between the regular and whole wheat pancakes. I mean the whole wheat ones are also quite yummy, so why not eat the healthier version of pancakes, right? Another great thing about making pancakes for breakfast is that you can make a batch and freeze them for later use. Pancakes freeze beautifully, just put parchment paper between each pancake and put them in a zip-lock bag. They would stay good for 1-2 months in the freezer. This is helpful when you are in a rush in the morning, just take out the pancakes from the freezer, heat them on the pan and voila your yummy breakfast is ready in minutes!
I added some coconut flour to the pancake batter but that wasn’t enough to bring out the coconut flavor so I also added these unsweetened coconut flakes. I just crushed them a little with my hands before folding them in the batter towards the end. The flakes really elevated the flavor.
Ingredients Dry Ingredients Whole wheat flour: 1.5 cups Coconut flour: 3 tbsp Baking powder: 2 tsp Baking soda: 1/2 tsp Brown sugar: 2 tbsp ———- Wet Ingredients Vanilla extract: 1 tsp Yogurt: 1/2 cup Banana: 1/2 cup, mashed [use ripe bananas] Buttermilk: 1 3/4 cup Oil: 1 tbsp Egg: 1 ———- Coconut flakes, unsweetened: 1/2 cup Method
- Mix all the “dry ingredients” together in a bowl.
- Whisk together all the “wet ingredients” together in another bowl. 3. Mix wet ingredients into dry till everything is well incorporated. Do not over mix.
- Fold in the coconut flakes and leave the mixture to stand for 5-10 minutes.
- Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
- Use a round ladle to pour batter on the pan.
- Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
- Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color. Serve hot with butter, maple syrup, sliced banana and some coconut flakes.
- You can use milk in stead of buttermilk or use half buttermilk and half milk.
- The bananas used in the pancakes should be very ripe, the ones with lots of brown spots of them.
- To freeze, stack the pancakes with a parchment paper between each one of them and put them in a zip lock bag. The pancakes should stay good for 1-2 months in the freezer.
