My kids love banana pancakes, so I decided to add some coconut and pecans this time for an extra special breakfast. My daughter and husband really loved them, but my son thought they were only okay. I tried a bite and thought they were fantastic! The coconut and pecans added a nice texture, and they tasted really good with maple syrup. This easy tropical pancake recipe paired nicely with some maple-roasted bacon and breakfast potatoes.

Banana Coconut Pecan Pancakes

Pancakes:

1 cup of flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
¾ cup vanilla yogurt
2 tbsp butter, melted
1 tsp cinnamon
⅛ tsp fresh nutmeg, grated
1½ tsp vanilla extract
2 large eggs, lightly beaten
2-3 tbsp pecans, crushed
3 tbsp sweetened coconut flakes
1 large very-ripe-ripe banana, smashed

Serving:

Banana, sliced
Sweetened coconut flakes
Butter
Warm maple syrup

How to Make Banana Coconut Pecan Pancakes

Whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.

Combine yogurt, butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly.

Add the flour mixture to the yogurt mixture, stirring until smooth but slightly lumpy.

Pour about ¼ cup of batter per pancake onto a hot nonstick griddle or large nonstick skillet.

Cook for 2 minutes, or until the tops are covered with bubbles and the edges are cooked.

Carefully flip the pancakes over; cook for 2 more minutes, or until bottoms are lightly browned.

Top with freshly sliced banana, coconut, and warm maple syrup. Enjoy.

Banana Coconut Pecan Pancakes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Breakfast

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

Pancakes:

1 cup of flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
¾ cup vanilla yogurt
2 tbsp butter melted
1 tsp cinnamon
⅙ tsp fresh nutmeg grated
1½ tsp vanilla extract
2 large eggs lightly beaten
2-3 tbsp pecans crushed
3 tbsp sweetened coconut flakes
1 large banana smashed

Serving:

Banana sliced
Sweetened coconut flakes
Butter
Warm maple syrup

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine yogurt, butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly.
Add the flour mixture to the yogurt mixture, stirring until smooth but slightly lumpy.
Pour about ¼ cup of batter per pancake onto a hot nonstick griddle or large nonstick skillet.
Cook for 2 minutes, or until the tops are covered with bubbles and the edges are cooked.
Carefully flip the pancakes over; cook for 2 more minutes, or until bottoms are lightly browned.
Top with freshly sliced banana, coconut, butter, and warm maple syrup. Enjoy.