These Mini Banana Coconut Pancakes are a simple back-to-school breakfast made with eggs, ripe banana, coconut flour, cinnamon and Heritage Organic Coconut Milk. The recipe makes 6–8 mini pancakes and takes 5 minutes to prepare and 10 minutes to cook.
Ingredients
- 2 eggs
- ½ ripe banana, mashed
- 30 g Heritage Organic Coconut Flour
- 60 ml Heritage Organic Coconut Milk
- ½ tsp Heritage Organic Ceylon Cinnamon Powder
- 1 tsp vanilla extract
- 1–2 tsp Heritage Organic Extra Virgin Coconut Oil, for cooking
- Fresh fruit, for serving
How to make Mini Banana Coconut Pancakes
- Whisk the eggs and mashed banana until combined.
- Whisk in the Heritage Organic Coconut Milk and vanilla.
- Add the Heritage Organic Coconut Flour and Heritage Organic Ceylon Cinnamon Powder.
- Leave the batter for 2–3 minutes so the coconut flour can absorb the liquid.
- Heat a non-stick pan over medium-low heat and lightly coat it with Heritage Organic Extra Virgin Coconut Oil.
- Spoon small portions of batter into the pan.
- Cook until the edges are set, then carefully turn each pancake.
- Cook the second side until golden and fully cooked.
- Serve with banana slices, berries or other fresh fruit.
Serving ideas
Serve the mini pancakes warm with sliced banana, berries or a combination of fresh fruit. Their small size makes them easy to portion for a family breakfast or a busy back-to-school morning.
Tips for cooking coconut-flour pancakes
Keep the pancakes small. Coconut-flour pancakes are more delicate than wheat-flour pancakes, so smaller portions are easier to turn without breaking.
Allow the batter to rest for the full 2–3 minutes after adding the coconut flour. This gives the flour time to absorb the liquid before cooking.
Use medium-low heat rather than high heat. Wait until the edges are set before carefully turning each pancake, then cook the second side until golden and fully cooked.
Frequently asked questions
How many pancakes does this recipe make?
The recipe makes 6–8 mini pancakes.
How long do Mini Banana Coconut Pancakes take to make?
Preparation takes 5 minutes and cooking takes 10 minutes, for a total of 15 minutes.
Why should the batter rest before cooking?
The batter rests for 2–3 minutes so the coconut flour can absorb the liquid and the mixture can thicken before it goes into the pan.
What heat should I use?
Cook the pancakes over medium-low heat in a non-stick pan lightly coated with Heritage Organic Extra Virgin Coconut Oil.
When should I turn the pancakes?
Wait until the edges are set, then carefully turn each mini pancake. Cook the second side until it is golden and fully cooked.
What can I serve with the pancakes?
Serve them with banana slices, berries or other fresh fruit.
Make busy mornings a little easier
For your next family breakfast, try these Mini Banana Coconut Pancakes with Heritage Organic Coconut Milk and save the recipe for another busy morning.
Explore the Heritage range at heritageorganic.ae.
