August 13, 2014

Coconut Banana Pancakes with Cinnamon Honey Butter

Pancakes are a weekend staple in our home, but sometimes I like to take a little departure from our tried-and-true buttermilk pancake recipe to try something fresh and different. Today, I’m sharing a pancake recipe that my oldest son and I came up with together that has quickly become one of our family’s favorite pancake recipes: coconut banana pancakes. Made with coconut milk, these pancakes are drizzled with melted cinnamon honey butter and topped with banana slices. All of the flavors in these pancakes combine for a tropical, exotic taste that is positively delicious. Ready for the recipe? Read on!

Coconut-banana pancakes with cinnamon honey butter. A perfect weekend breakfast treat!

Coconut-Banana Pancakes with Cinnamon Honey Butter

Calories: 2699

Fat: 142g

For the pancakes
  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1¼ cups coconut milk
  • 2 tablespoons butter, melted
  • 2 very ripe bananas, mashed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¼ teaspoon lime zest plus a bit more for garnish (optional)
For the honey butter
  • ¼ cup butter
  • ¼ cup honey
  • ⅛ teaspoon ground cinnamon
  • Optional toppings: Sliced bananas, lime zest
For the pancakes
  1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, whisking well to combine.
  2. In a medium bowl, whisk together the coconut milk, melted butter, mashed bananas, eggs, vanilla and lime zest (if using). Pour wet ingredients over the dry ingredients in the large bowl, and stir until all ingredients are just incorporated. (Mixture will be a bit lumpy.)
  3. Heat a griddle over medium heat and grease with a bit of butter or oil. Pour the batter onto the heated griddle, using ¼ cup of batter for each pancake. Cook until bubbles just start to form at the surface of the pancakes; flip with a spatula and continue cooking until pancakes are golden brown and cooked through. Serve warm, topped with cinnamon honey butter, sliced bananas and bit of lime zest, if desired.
For the cinnamon honey butter
  1. In a small bowl, combine the butter and honey. Heat in the microwave on medium power in 30-second intervals, stirring after each interval, just until butter is melted, for about 90 seconds total. Stir the mixture vigorously with a spoon so that the butter and honey become somewhat emulsified. Stir in cinnamon. Serve immediately.
 The coconut milk imparts delicious flavor to these pancakes, as well as giving them a light, airy texture. They truly almost melt in your mouth!

Coconut-banana pancakes with cinnamon honey butter. A perfect weekend breakfast treat!

The cinnamon honey butter is a delicious change-up from traditional maple syrup, and it would also be delicious drizzled on any of your breakfast treats: waffles, French toast, pancakes and more!

Coconut-banana pancakes with cinnamon honey butter. A perfect weekend breakfast treat!

Hungry for even more breakfast ideas? Check out these other yummy recipes!

Citrus Tea Bread

Miniature Frittatas

Cream Cheese Bread

Blueberry Muffins with Oat-Pecan Streusel

Caramel Pecan Monkey Bread

Thanks so much for stopping in!

Amy @ Positively Splendid

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you'll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
Amy @ Positively Splendid
Amy @ Positively Splendid

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