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Coconut-Banana Pancakes with Cinnamon Honey Butter

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Ingredients
  

For the pancakes

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups coconut milk
  • 2 tablespoons butter melted
  • 2 very ripe bananas mashed
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon lime zest plus a bit more for garnish optional

For the honey butter

  • 1/4 cup butter
  • 1/4 cup honey
  • 1/8 teaspoon ground cinnamon
  • Optional toppings: Sliced bananas lime zest

Instructions
 

For the pancakes

  • In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, whisking well to combine.
  • 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.)
  • Heat a griddle over medium heat and grease with a bit of butter or oil. Pour the batter onto the heated griddle, using 1/4 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

  • 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.