Island Pancakes
Transport your taste buds to paradise with these tropical-inspired Island Pancakes! Infused with creamy coconut milk, ripe banana, and sweet crushed pineapple, these fluffy pancakes deliver a burst of vacation-worthy flavors in every bite. Sweetened shredded coconut adds a delightful texture, while a hint of vanilla ties it all together for a truly decadent breakfast or brunch. Topped with a drizzle of maple or coconut syrup and a sprinkle of toasted coconut flakes, these pancakes are the ultimate escape to the islands. Ready in just 25 minutes, this easy-to-follow recipe combines simple ingredients with tropical flair, making it perfect for family breakfasts or special occasions. Serve these golden stacks and let the island vibes take over your morning!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup coconut milk
- 1 large egg
- 3 tablespoons melted butter
- 1 ripe banana, mashed
- 0.5 cup crushed pineapple (drained)
- 0.25 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 0.25 cup coconut flakes (optional, for garnish)
- to taste maple syrup or coconut syrup (for serving)
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine the dry ingredients evenly.
In a medium bowl, whisk together the coconut milk, egg, melted butter, mashed banana, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
Fold in the crushed pineapple and shredded coconut to the batter to evenly distribute the tropical flavors.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Spread it gently as needed to form a circle.
Cook for about 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancake and cook for an additional 2-3 minutes until golden brown on the other side.
Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, greasing the skillet as needed.
To serve, stack the warm pancakes on a plate. Drizzle with maple syrup or coconut syrup, and sprinkle with coconut flakes for garnish if desired.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 92.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 115 mg | 9% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
