This coconut caramel syrup is super simple to make and while it’s delicious drizzled over fluffy banana pancakes, the possibilities are truly endless.
By Laura Davidson
- ½ cup packed brown sugar
- ½ cup light coconut milk
- ¼ teaspoon vanilla extract
- pinch of salt
- 1 cup + 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1½ very ripe bananas, mashed
- 1 whole egg
- 1 tablespoon unsalted butter, melted
- sliced banana (garnish)
- Combine brown sugar, coconut milk, and pinch of salt in small saucepan. Whisk together until sugar has mostly dissolved and bring to light boil. Continue to boil for 2-3 minutes until syrup begins to thicken. Remove from heat.
- Whisk in vanilla extract. Set aside (reheat for serving). Can be stored in an air-tight container in the refrigerator for up to one week.
- Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl.
- In separate bowl, whisk together buttermilk, mashed banana, egg, and melted butter.
- Add the liquid mixture to the dry ingredients and using a spatula, fold and stir together until just combined. Allow batter to sit for at least 10 minutes.
- Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the pan--forming 5-6 inch pancakes. Avoid over-crowding the pan.
- Once bubbles begin to form on the tops of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary.
- Serve immediately with the warm coconut caramel syrup! Garnish with sliced banana.
After deciding to take a leap of faith, Laura enrolled in culinary school to pursue her passion for all things food. On her blog, Blogging Over Thyme, she shares her experience as a culinary student, her favorite recipes, stories, and photography!