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Banana Coconut Pancakes

12, 4-inch round pancakes



Nutritional Facts Per Serving

4.0 g
23.1 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 134
  • Fat 3.0 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 33 mg
  • Sodium   182 mg
  • Carbohydrate 23.1 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 4.0 g
    • Vitamin A 3 %
    • Vitamin C 2 %
    • Calcium 8 %
    • Iron 7 %


In a large bowl, combine milk and eggs. In another bowl combine the dry ingredients and coconut until. Mix the dry ingredients into the wet until just combined, leaving the batter a little lumpy. Let batter rest 5 minutes, then give a few stirs before cooking. Preheat your griddle over medium-high heat, approx. 350 degrees F for electric griddles, adjusting heat downward if pancakes brown too quickly. Coat the cooking surface lightly with melted butter, vegetable oil or vegetable spray. Pour on batter in a steady stream leaving a couple of inches between each pancake. Top each pancake with few banana slices. Flip pancakes when the top becomes speckled with bubbles. Continue cooking until the underside is nicely browned and the centre of the pancake springs back when touched. Pancakes can be kept warm in a preheated 200 degrees F oven while you wait for the others to cook.

Serving Suggestions

Warm maple syrup, butter, and extra slices of fresh banana go great with the pancakes.

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