Everyone has their own way of eating pancakes the right way. For me, it’s always lots of butter and syrup. But this time I’m doing something different by making banana and coconut pancakes with a chocolate caramel sauce. Even though I’m more of a waffle person, I eat pancakes more often. I don’t know why that is? Maybe because the waffle iron is a mess to clean up. Or because every Saturday morning I wake up to the smell of my mom making pancakes….and so then all I need to do is enjoy them.
This recipe for pancakes started out with a gluten free recipe that I learned in my culinary class which was Bananas and eggs. But later when I was trying it at home I added flour to give it more form…which made it not gluten free. Then I added some shredded coconut and coconut oil for a more complex coconut flavor. 
Banana-Coconut Pancakes With a Chocolate Caramel Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Hearty banana pancakes infused with coconut oil and flakes, topped with a luscious chocolate caramel sauce for a decadent breakfast treat.
Ingredients
- 2 eggs
- 2 bananas
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/2 cup shredded coconut
- 3 tablespoons coconut oil
- 2 teaspoons granulated sugar
- 1/2 teaspoon baking soda
- Dash of salt
- 1/2 cup granulated sugar (for sauce)
- 1/2 cup milk (for sauce)
- 1/4 cup cocoa powder (for sauce)
- 1 tablespoon butter (for sauce)
Instructions
- In a large mixing bowl, mash the bananas until smooth. Add the eggs and whisk until well combined.
- Stir in the milk, coconut oil, and granulated sugar. Mix until the sugar is dissolved.
- In a separate bowl, combine the flour, shredded coconut, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional coconut oil if necessary.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown. Repeat with remaining batter.
- For the chocolate caramel sauce, in a medium-sized pot, heat 1/2 cup granulated sugar over medium-high heat. Allow the sugar to melt and caramelize, swirling the pot occasionally, until it reaches a deep amber color.
- In another pot, heat 1/2 cup milk until hot and steaming, but not boiling.
- Once the sugar is caramelized, carefully add the hot milk to the sugar. The mixture will bubble vigorously. Stir until smooth.
- Remove from heat and whisk in the cocoa powder and butter until fully incorporated and smooth.
- Serve the pancakes warm, drizzled with the chocolate caramel sauce.
Notes
For a gluten-free version, omit the flour and use a gluten-free substitute. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for best results. The chocolate caramel sauce can be made ahead and stored in the refrigerator; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24
- Sodium: 180
- Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
- Cholesterol: 55
