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Banana Coconut Cream Pancakes

Banana Coconut Cream Pancakes

Delicious Banana Coconut Cream Pancakes with hints of Caribbean spices and topped with maple mascarpone cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Caribbean
Servings 2 pancakes
Calories 352 kcal

Equipment

  • mixing bowl
  • Nonstick griddle

Ingredients
  

For the pancakes

  • ¼ cup coconut milk full-fat or light
  • ¼ cup buttermilk whole or thicker variety preferred
  • 1 teaspoon oil melted unrefined coconut oil or neutral oil
  • 2 egg whites egg whites or 1 whole egg
  • 1.5 - 2 tablespoon granulated sugar or 2-3 packets natural sweetener
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon rum optional
  • ½ teaspoon vanilla extract
  • 76 g white whole wheat flour about ½ cup + 2 Tbsp
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ - ⅔ banana ripe yet firm banana chopped into small cubes
  • ~1 tablespoon white chocolate chips (15g)
  • 1 tablespoon shredded or flaked coconut sweetened or unsweetened, plus more for topping
  • coconut oil for the pan

For the cream glaze

  • 1 oz mascarpone softened or softened cream cheese
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract

Instructions
 

Pancake Preparation

  • In a medium mixing bowl, combine the coconut milk, buttermilk, oil, egg or egg whites, sugar, salt, spices, rum and vanilla. Whisk thoroughly until fully combined and smooth.
  • Spoon the flour, baking powder, and baking soda into the mixing bowl with the wet ingredients. Stir just until combined, but don't over-mix.
  • Gently fold in the chopped banana, white chocolate chips, and coconut. Don't over-mix.
  • Heat a nonstick griddle or fry pan over medium-low heat; rub with coconut oil to grease.
  • When hot, spoon about ¼ cup batter onto the pan to form each pancake. When bubbles form on the surface and the bottom is lightly browned, carefully flip the pancake and continue cooking until golden on each side.
  • Repeat in batches as needed to make 6 medium pancakes.

Cream Glaze Preparation

  • In a small bowl, combine the softened mascarpone, maple syrup, and vanilla. Stir until smooth and no lumps remain.
  • Divide the pancakes between plates and top with glaze, more shredded coconut, extra white chocolate, and/or sliced banana, if desired.

Notes

For thickened batter and optimal texture, use full-fat for at least one of your milks (coconut and/or buttermilk). See post for other mix-in and topping options.

Nutrition

Serving: 3pancakesCalories: 352kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 250mgPotassium: 250mgFiber: 4gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword Banana Coconut Cream Pancakes, breakfast recipe, Pancakes
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