Banana Coconut Pecan Pancakes

Banana Coconut Pecan Pancakes
My kids love banana pancakes so I decided to throw some coconut and pecans in 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.

Banana Coconut Pecan Pancakes:

  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla yogurt
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/8 tsp fresh nutmeg, grated
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2-3 tbsp pecans, crushed
  • 3 tbsp sweetened coconut flakes
  • 1 large banana, smashed

Banana Coconut Pecan Pancakes

How to Make Banana Coconut Pecan Pancakes

Combine the flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring well to combine.

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.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.

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

Banana Coconut Pecan Pancakes
Click here for a printable version of this recipe – For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net
Adapted from Cooking Light August 2009

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