Description
Hearty banana pancakes infused with coconut oil and flakes, topped with a luscious chocolate caramel sauce for a decadent breakfast treat.
Ingredients
Units
Scale
- 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