Coconut Banana Pancakes adds another useful Pacific island recipe to the archive, giving readers a broader one-stop collection that covers drinks, sides, desserts, breads, and main dishes from island food traditions and modern home kitchens. This version is rewritten in an original practical format from a public recipe source.
If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.
Ingredients
- 2 ripe bananas, mashed
- 1 cup flour
- 1 cup coconut milk
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
- Oil or butter for cooking
Instructions
- Mash bananas in a bowl.
- Whisk in coconut milk and egg.
- Stir in flour, sugar, baking powder, and salt.
- Cook small pancakes on a greased hot pan.
- Flip when bubbles form and serve warm.
Helpful Tips
- Use ripe fruit or fresh seafood where the recipe depends on natural sweetness or texture.
- Taste before serving and adjust salt, sweetness, citrus, or coconut richness to fit the ingredients you have.
FAQ
What is coconut banana pancakes?
It is a Pacific island recipe added to broaden the archive with source-backed ingredients and a practical home-cooking method.
Can I make it ahead?
Many parts can be prepared ahead, but fried foods and fresh drinks are best served soon after making.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 12.6 g |
| Saturated Fat | 10.8 g |
| Carbohydrates | 97.7 g |
| Protein | 19.7 g |
| Sodium | 9741 mg |
| Cholesterol | 93 mg |
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