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! Today I’m posting Banana Coconut Milk Pancakes, a stack of sweet banana pancakes that are dairy free because I used canned coconut milk instead of dairy milk.
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.
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.
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