Serve a stack of these dairy free Banana Coconut Milk Pancakes for brunch to start your morning off a little sweeter.
Who here loves brunch? If you said yes, you’re in luck! This week is now known as Brunch Week, thanks to the masterminds Susan of The Girl In The Little Red Kitchen and Terri of Love And Confections for coordinating this. Each day 32 bloggers will be posting wonderful brunch ideas you can add to your menu, ranging from cocktails to eggs benedict to donuts. I’m personally giving you three new recipes, but be sure to visit the other bloggers participating on days I’m not posting (list at the end of the post). Today I’m kicking off with Banana Coconut Milk Pancakes, a stack of sweet banana pancakes that are dairy free because I used canned coconut milk instead of dairy milk.
(One more thing – it wouldn’t be Brunch Week without some amazing sponsors, so keep reading for your chance to win some awesome prize packs!)
To be honest, the line between breakfast and brunch is blurred for me. I know brunch is more savory and later in the morning, but the truth is what I eat for breakfast is also what I eat for brunch, and that usually involves being a little sweet. Like these banana pancakes are more on the sweeter side with the bananas and syrup. I make pancakes at least once a month. The best part is freezing leftovers so I don’t have to make them again for a bit.
Because it’s Brunch Week, OXO was kind enough to send us some tools for making brunch easier – a batter bowl where you can directly measure liquids in the bowl, a spatula to stir the batter, and a pancake turner to flip pancakes. One secret to making pancakes – when the top of the pancake has a good bit of bubbles on top, it’s ready to flip.
The coconut flavor is subtle, so it’s not in-your-face coconut pancakes. I don’t want to mislead anyone if you’re expecting a huge burst of coconut. They are considered more banana pancakes with an underlying tone of coconut. I got the idea to substitute coconut milk for dairy milk when a Twitter follower said something to me about it. This was a long time ago, so I can’t remember who that follower was, but if that was you – thanks!
The syrup shown in the photos is my caramel syrup I used for my chocolate chip pancakes. I was out of maple syrup, so I just made my own (plus caramel + bananas = love). The syrup is thin when you make it, BUT if you accidentally thicken it too much (I let mine boil too long – oops), add some more water to thin it out.
Yields 12
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1 cup canned coconut milk, room temperature* (please see Note before measuring)
- 2 tablespoons vegetable oil
- 1 cup mashed banana (roughly 2 large overripe bananas)
- Syrup, for serving ( homemade or store bought)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a large measuring cup, whisk together the egg, coconut milk, and oil. Pour into the dry ingredients and whisk together until everything is moistened (if it appears crumbly, keep whisking until it comes together). Whisk in mashed banana. The batter will be thick but still pourable.
- Heat up a skillet (alternatively you can use a griddle). When it is hot, pour in 1/4 cup of the batter (you may need to use a spoon to help smooth it out into a pancake shape). When bubbles form on top and edges are firm, flip and cook the other side. It won't take as long to cook the second side. When it is brown, remove and place on the cooling rack. Repeat with the remaining batter. Serve with syrup, if desired.
Notes
*Before using, make sure the canned coconut milk is stirred together. Sometimes the solid and liquid separate in the can. What I do is dump the whole can into a large bowl, whisk everything together so it's all liquid (just like regular milk), then measure out 1 cup. If you're using leftover coconut milk that was refrigerated, it needs to be at room temperature - it'll be too thick if used cold.
Source: Adapted from The Kitchn
—-
If you enjoyed these Banana Coconut Milk Pancakes, you may also like these recipes:
Spiced Chocolate Chip Pancakes with Homemade Caramel Syrup
Apple Sausage Pancakes with Apple Cider Syrup
Apple Butter French Toast Roll Ups
Banana Cupcakes with Chocolate Fudge Frosting
Toasted Coconut Hot Chocolate (to use up the leftover coconut milk)
Here are more brunch recipes for you to check out:
Beverages:
- Frozen Peach Bellini from Love and Confections
- Raspberry Tequila Sunrise from The Spiffy Cookie
- Mango Mimosa from My Catholic Kitchen
- Pineapple Peach Mimosa from Big Bear’s Wife
- Rosemary-Orange Mocktail from The Kitchen Prep
Brunch Eggs:
- Caramelized Onion Tart from Hungry Couple
- Polenta Cakes with Crab & Eggs from Foxes Love Lemons
- Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
- Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
- Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
- Veggie and Scalloped Potato Frittata from Hip Foodie Mom
- Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
- Frittata Muffins from Jane’s Adventures in Dining
Main Brunch Dishes:
- Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
- Spinach & Mushroom Quiche from Real Housemoms
- Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine
Brunch Breads and Sides:
- Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
- Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
- Strawberry Lemon Crepes from Food Faith Fitness
- Carrot Cake Steel Cut Oatmeal from It’s Yummi!
- Banana Bacon Pancakes from Eat Your Heart Out
- Raspberry Oatmeal Pancakes from Healthy.Delicious.
- Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
- Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
- Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
- Banana Coconut Milk Pancakes from Chocolate Moosey
- Pumpernickel Bagels from Jen’s Favorite Cookies
Brunch Fruit and Vegetables:
- Honeycrisp and & Carrot Waldorf from The Vintage Cook
- Hazelnut Crepes with Rum Peaches from Savvy Eats
Brunch Desserts:
- Greek Yogurt Chocolate Cake from Roxana’s Home Baking
- Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
—-
As I said earlier, we have amazing sponsors who have donated some great prizes for a gigantic Brunch Week giveaway. Because there are 11 (!) prizes, I created a special giveaway page where you can enter. Visit that page, read about the prizes, follow the instructions, and enter to win!
Disclosure – I received kitchen tools from OXO for participating in Brunch Week and was not required to use them. I was not paid for this post. All photos and words are my own.
How to Philosophize with Cake says
Liz says
Erin @ The Spiffy Cookie says
Susan says
Rachel@ {i love} my disorganized life says
veronica gantley says
Carol at Wild Goose Tea says
Michele says
Samantha @FerraroKitchen says
Anita at Hungry Couple says
Alice // Hip Foodie Mom says
Stacy says
Jennie @themessybakerblog says
Courtney @ Neighborfood says
Brianne @ Cupcakes & Kale Chips says
Kayle (The Cooking Actress) says
fanny says
Carla says
vanessa says
Carla says
LM says
Carla says
Kremy says
Carla says
Stacy @Stacy Makes Cents says
Carla says
Rita says
Carla says