This last weekend was LDS General Conference, which means we spent Sunday snuggled up at home watching and learning from the leaders of our church. Ryan and I have a tradition of making a delicious breakfast. We usually make some variation of pancakes because they are different than our usual grab-and-go breakfasts, and we aren’t the sugary breakfast kind of people.
When I do sweet treats as breakfast, it’s are gonna be good. It’s gotta be worth it, because it only happens a few times a year.
These Toasted Coconut Banana Pancakes make for a truly delicious and decadent breakfast or brunch. The pancakes are loaded with coconut goodness. I used coconut oil, coconut milk, and toasted coconut! To make them perfection, I added a little dark chocolate.
- 1 cup dried unsweetened coconut
- 2 tablespoons honey
- 1 cup plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt
- 1 large egg
- ¾ cup coconut milk
- ¼ cup + 1 tablespoon almond milk
- coconut oil for frying
- 2 bananas, sliced to serve
- Dark chocolate chips or dark chocolate chunks (I prefer the chunks and to chop them up slightly)
- Pure maple syrup or raw agave nectar for syrup
- Preheat oven to 375.
- Spread the dried unsweetened coconut out on a baking tray and toast in the oven for about 10 minutes, stirring regularly, until golden.
- Add about ¾ of the toasted coconut into a large bowl and add the flour, baking powder, baking soda and pinch of salt.
- Next, add the egg and gradually whisk in both milks until the batter is smooth, it should be quite thick but add a little more almond milk as needed.
- Heat a little bit of butter or coconut oil on a non-stick skillet or griddle to medium heat. Pour ¼ cup batter on to griddle and add dark chocolate on top of each pancake.
- Cook for a couple of minutes until set around the edges and bubbles have formed in the top of the pancake, flip it over and continue to cook until pancake is browned on each side.
- Place pancake on an oven safe dish and place in oven to keep warm ( set oven to 200 degrees).
- Continue making pancakes until you have used all pancake batter.
- Top pancakes with sliced and pure maple syrup or raw agave nectar.
- dollop a couple of spoonfuls of the batter in the pan (I use 2tbsp per pancake) and sprinkle a bit of the reserved toasted coconut over the top. Cook for a couple of minutes until set around the edges and bubbles have formed in the top of the pancake, flip it over and cook for a couple more minutes until cooked through. Repeat until you have used all of the batter.
- Re-warm the chocolate sauce and serve the pancakes topped with the sliced banana, a sprinkling of toasted coconut and a generous helping of chocolate sauce.