After posting two pancake recipes in succession, you might think I have had my pancake fill. That's not the case. I seem to have an unending appetite for pancakes.
Work was delayed today because of icy conditions. What did I do with my extra couple of hours? I slept in and made another batch of pancakes.
This coconut banana recipe is probably the best pancake recipe I have posted for a few months. The texture and flavor were both fantastic.
The taste took me to a warm, caribbean climate, even though it didn't go above freezing many days last week.
The base recipe came from allrecipes.com. It has thousands of reviews, and it's loved by all.
I replaced the milk with coconut milk and added coconut flakes and extract.
The ingredients are 1/2 cup coconut flakes, 1 teaspoon coconut extract, 1 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 egg, 1 cup coconut milk, 2 tablespoon vegetable oil, and 2 ripe bananas.
I added the flour, sugar, baking powder, salt, and coconut flakes into a bowl. I whisked these ingredients together.
In another bowl, I combined the mashed banana, egg, vegetable oil, coconut extract, and coconut milk.
I whisked the liquid ingredients well before pouring them into the dry ingredients.
I whisked the batter together.
I poured a fourth of a cup of the batter into a greased pan over medium-high heat. I flipped the pancake when bubbles formed in the center of the pancake. I cooked the other side for a few more minutes.
These flavors were sweet and tropical. The texture of the pancake was perfect, soft and fluffy.
I enjoyed the chewy bits of sweet coconut. The banana flavor was a little to subtle for my taste. I'm not sure about the solution because the coconut flavor wasn't overpowering. I wouldn't take away any of the coconut components.
These pancakes made a delicious and delightful breakfast. These are the best pancakes I have made for a few months.