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Coconut Banana Pancakes

Coconut Banana Pancakes

A flavorful addition to the classic pancake recipe.


1 1/2 cups all-purpose flour

1 tablespoon white sugar

2 3/4 teaspoons baking powder

1 teaspoon salt

1 1/4 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

3/4 cup buttermilk

7 tablespoons butter

1 teaspoon coconut extract

1/2 teaspoon baking soda



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.

For the syrup, 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.

Drizzle over the pancakes and enjoy!

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