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Ingredients ½ cup/64 grams coconut flour 1 ½ cups/180 grams all-purpose flour 3 tablespoons/37 grams sugar 1 ½ teaspoons/6 grams baking powder. Directions Step 1 Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla Step 2 Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana. Method Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk Heat a shallow frying pan or flat griddle and brush it with oil.

Use 2 tbsp of batter to make each pancake, frying two Meanwhile, put the remaining coconut milk. Directions Sift flour, sugar, baking powder and salt into mixing bowl. Stir in coconut flakes and make a well in the center of the flour mixture. Add Coconut Milk, banana, eggs, oil and extract to a blender.

Coconut Flour Banana Pancakes. These easy coconut flour banana pancakes with 3 ingredients are a cross between my 2 ingredient banana pancakes and 3 ingredient banana waffles. They make a quick and easy breakfast or indulgent breakfast for dinner.

Ingredients. 3 eggs. 2 small/med overripe bananas mashed well. 1/2 cup full fat coconut milk blended prior to using, if separated. 1-2 tbsp pure maple syrup adjust to preference, you can also use another liquid sweetener that you prefer.

1 tsp pure vanilla extract. 6 Tbsp coconut flour. 3 Tbsp. Grab a large bowl and mix together bananas, eggs, almond milk, vinegar (this is a MUST), and vanilla extract.

Add coconut flour, baking soda, salt and cinnamon to banana/egg mixture and stir until combined. Spoon 2 tablespoons batter onto skillet and spread with spoon to form pancake. Flip after a few minutes once pancake is golden on bottom.

The coconut flavor is subtle, so it’s not in-your-face coconut pancakes; I don’t want to mislead anyone if you’re expecting a huge burst of coconut. The banana flavor will be more dominant. How To Make Coconut Banana Pancakes From Scratch.

Like everything else on this blog, these small batch pancakes for two are made from scratch. wet ingredients – milk, sugar, oil, extract, and fruit. Flour – You can use whole wheat flour too for this recipe. Just increase the amount of baking powder from 3 teaspoons to 4.5 teaspoons. Sugar – I have used coconut sugar, but you can use regular sugar or even brown sugar.

Stir in the melted butter, bananas, coconut, and pecans. Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top.

Flip the pancakes and cook the.

List of related literature:

Combine the sweetener, melted butter, bananas, and egg in a medium bowl; add to the flour mixture, stirring just until moist.

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Serve the pancakes with the Tropical Compote on top, or instead, garnish with pineapple, mango, and pecans, or mix them into the batter right before cooking.

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Cook the fruit pancakes the same way as in the recipe and serve them for breakfast with a

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Cream together 1/2 cup sugar and 3 tablespoons vegetable shortening, add 1 whole egg (or 2 egg yolks) mix well, stir in 1 teaspoon vanilla, 14 cup buttermilk, 1/2 cup sourdough starter, and y2 cup mashed ripe bananas (of average size).

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Cream the shortening and sugar, add eggs and mix well; add the mashed bananas and flavouring to the milk and add alternately with the flour mixture to the creamed mixture.

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Add the walnuts, grated apple and pear to the pancake mixture; then add the banana.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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63 comments

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  • Just made this, so yummy. I didn’t have coconut meat so I added extra dried shredded coconut and I put a little less sugar than 1/3 cup. So easy to make and so delicious. Thank you

  • the banana pancake was taught to me by my grandmother with no coconut meat but she uses glutinous rice as a traditional ingredients but I use all purpose flour and melted salted margarine as a revised version… I just found out about this recipe of your! Your version with coconut must smell really good!:) Love your small portions too hehehe very cute! I might try your recipe too.:)

  • Me and my mum made some of these pancakes today! I had some for breakfast and they tasted delicious! My pancake batter didn’t look liquidy at first, but we added water, and it turned just right.

  • High protein, Non vegan, keto, gluten free. Love love love it! You think I can replace the egg with a vegan egg? Will it turn out the same?

  • in Assam (india) we make the same recipie but without coconut milk and banana and called it “bora pitha” (bora means gluten rice and pitha means cake) ����������

  • I couldn’t find the banabas you’re using so I substituted with Saba, a type of waxy Filipino bananas which has great depth of flavor. This banana is quite chewy and they look similar to the type you’re using. This is a great recipe. Thanks so much for your wonderful channel and your amazing recipes. Will be buying your book. Thai cuisine is one of the best.

  • I tried this today and mine came out awful, had to throw them out:/ My batter was thick also, not like in the video. Not sure what I did wrong…

  • I have tried this recipe and I love it but can the serving size and calorie count but right it is true 96 for all 6 pancakes? I am counting calories and i want to be correct in this….please verify

  • I love how she gets right to the point and edits the video to make it efficient. I hate when I see a video and have to sit through a guy scratching his ass in between cracking each egg. Like how boring dude.

  • I enjoyed mine with little honey on top blueberries, banana on the side and some walnuts…loves these and they do keep you full a long time…

  • Awesome video and awesone recipe. Thoroughly enjoyed these. I skipped the vanilla because I didn’t have any but they were still very tasty. Thanks so much. Will definitely be my guilt free treat moving forward

  • i tried your recipe today mine didnt liquify like yours? it ended being very thick. I wonder why? i leved 1/4 cup for coconut flour and i added 3 eggs and all the other ingredients.

  • Yum looks delicious i am making all soon perfect for my office snacks tell olive i love her sooooooooooooo much and i say hi to her love dogs tell olive she is my friend drooling over my samsung galaxy j4 love your videos making me hungry Thanks Ramya

  • I tried it mine came out horrible! The taste was awful �� maybe I did something wrong? But I followed all the same EXACT steps. And I’m not picky with flavor but yuck I had to throw it all away ��

  • The recipe looks great and easy to make. however, I struggled to hear her with that loud music over her voice. I would like to try the recipe, but don,t feel like to go back again and struggle. Sorry.

  • we made this with semolina,Flour,And grind with lil Cummin,Greenchilles,Coriander seeds and grind rough chopp.banana,Sugar.add all Chopped.

  • First 5 mins was not about cooking and when the cooking start it was too fast i have to remind it couple of times to see your receipy n no measurement at all. My head is spinning due to too fast cooking..but the outcome looks yummy

  • Isn’t it too much oil for it to be healthy? Can it be done on a non-stick pan? I’ve done banana-oat pancakes and they require no oil when being passed by fire.

  • Mines didn’t taste very good. I don’t know it’s just not for me. I ended up adding some other things which made it a little better. I’m going to pass on the recipe though.

  • I made these and theyre so good! Im having a hard time flipping them even using parchment paper. Ill stick my spatula under the pancake and slide it so that i can flip it but it’ll stick onto the spatula making it hard to flip it nicly.

  • You’re making these with coconut flour, which is awesome. I don’t understand why you wouldn’t use coconut oil in the recipe and to cook in, especially since olive oil is savory and also breaks down at relatively low heat. Additionally, it’s pretty well-known that up to 80% of olive oil on the market is adulterated. It’s light sensitive, very susceptible to degrading, and goes rancid in a few months (assuming it wasn’t rancid when it was purchased, which is not a good assumption). The recipe itself looks great, but for pancakes, coconut oil would make them perfect.

    I’d love to hear your response after you compare the two.

  • I just made these with a very ripe banana, coconut blossom sugar and frozen fresh grated coconut. OMG taste so good and the edges have like a caramel/toffee flavour! Such a treat! Thank you! x

  • DO NOT make the pancake recipe. Just did it and because of the lack of milk, it looks like shit, it’s not liquid at all. This is a shitty recipe!!! ��

  • Made these today with regular banana’s and they came out great. I actually cooked them on a cast iron skillet and I was able to keep them in pretty good shape. Thanks for the recipe Pai!

  • Omg I tried the cookie recipe and I put cocoa powder in the batter and instead of chocolate chips I put white chocolate chips and they were amazing me and my family loved the cookies thank you for the idea ❤️❤️����

  • Thank you sooo much for this pancake recipe! �� I just made them and had them with coconut sugar �� and freshly squeezed lemon juice �� on top and they were absolutely divine! What a great recipe!

  • What should I cook next?

    Follow me on all of my social media accounts by tapping this link! http://linktr.ee/chazsmith

    Like, comment, share, follow, and subscribe for more videos! ��

  • Omg so much bla bla blapeople who are here already know about benefits of coconut flour! Just simply show the cooking process and give recepies!

  • these comments are just full of hating ass people, I enjoyed the talk about the coconut flour because I literally have no clue about it so thank you for the information!

  • Wow of course I came across this video after I legit had 3 epic fails from a different recipe for my pancakes! I started Crying!!! Ughhh

  • What can I sub the chocolate chips cookies with? I know it adds more sweet to banana bread im good with just banana sweetness. Would walnuts or blueberries go well?

  • Oh Pai, I love all your videos and recipes! Just needed to tell you that:)
    I also wanted to ask if you have a recipe for the original thai coconut pancake version?
    Love from Amsterdam

  • Brittany, this is fantastic! Thanks so much.
    I made the coconut flour pancakes a few minutes ago. I had to add about an additional tablespoon of almond milk, left out the sweetener but added some ground cinnamon and another half teaspoon of baking powder. (i think my coconut flour may not have been super super fine) as I wanted it to be fluffy…and ta da…superb pancakes!! it was perfeccccttttttt….
    Perfect thing is that my daughter can have these as well, as she has dairy allergies. Blessings from the caribbean and thanks again.

  • Wish that I could’ve found your video before I started my coconut pancakes. I thought I could add my milk to it 1st… ��. I hope that I didnt mess it up! So, I’m mixing the rest of my wet ingredients now. Thank you for sharing, and what happens if I don’t have baking soda? Pray for me ��.

  • Having started a carnivore diet just two weeks ago, I’m amazed at how creative you can be at avoiding high carb intake. Thanks so much for easing my craving for something different, can’t wait to try it! ������

  • Bravo! Just the perfect recipe I was looking for, banana pancakes with coconut flower #glutenfree! Thanks a lot! Groetjes from Amsterdam:)

  • I just made them for breakfast and these pancakes are yummy. I really like the shredded coconut. Thanks, I needed a new pancake recipe.

  • I put honey instead of maple syrup. They don’t taste the best on their own but I put peanut butter and bananas on top it it was really good

  • I made these and it came out perfect. Thank you for this recipe. I used sugar free butter syrup substitute that was keto friendly for this.

  • I love these recipes! I hate cooking cuz it’s so tedious and time consuming, but these look so simple and yummy! I will definitely try them out. I especially love how a lot of these r already vegan or easily converted, and I’d love to go vegan one day. When I’m rich. And know how to cook… Haha. c:

  • In the Caribbean the soft coconut meat is refered to as coconut jelly eaten with the spoon made from the out shell of the actual coconut! Just thought I would mention that.

  • Wonderful recipe! I’d suggest a zing thing for this recipe a pinch of cinnamon powder. This will not only lend it the sinfully appetizing aroma but also an equally sinfully delicious taste.

  • Thank you for the recipes. Gonna try and make them today I hope. The choc chip cookies first. Will keep update of the outcome on my next comments here. But again thank you so much.

  • I love this recipe because it gives me the opportunity to use up my ripe bananas. I usually freeze them for smoothies but you can only have so many smoothies before one gets bored. Thanks ��

  • I love coconut and banana. After watching your video, i fell in love with the recipe n immediately went out to buy the ingredients. This pancake is so yummy and smells so good. Tku so much for the recipe. Your instructions are crystal clear. ������������

  • This is the first recipe that actually worked for me….1/4th cup of flour with 3 eggs. The first time I tried making coconut flour pancakes from a cookbook there was way too much flour compared to eggs and other ingredients.

  • I made these today one kiddo liked, the other didn’t. Personally they were just “ok”. I prefer my 1 banana 2 eggcoconut flour pancake that I make that both kiddos like which are thicker & tastier. These were very thin.

  • I had a straight face this whole video until this man poured the mix onto the freaking camera idk why that even sent me but oh my gosh it just felt so awkward��

  • Made this for breakfast this morning with normal frozen bananas and stevia drops instead of sugar, all other ingredients were the same like in your video: it went delicious!

  • Ms. Pai! I did this and loved it so much. Although I had a question, what if we didn’t want the bananas? Do I need to adjust the measurements of the other ingredients?

  • Pailin hello, you talked about black rice flour… Are these also selled in Thailand i to banana leaves? I have wonderful memories and it would be awsome to eat them again, so delicious!

  • Why so few views/subscribers?! You’re my favorite food blogger! My 1-year-old approves of most recipes:) this is the best coconut flour pancake recipe I’ve tried.

  • The young coconut said it was “in syrup” when you show the coconut in the bowl, is that liquid water or the syrup? (is it rinsed or anything?)

  • nothing more frustrating than being given cup measurements. Why can’t people give the weight or volume in measurements in SI units that are recognised around the World. How on earth are we supposed to know how much flour is that ‘cup’ scoop if we are watching outside of the USA?

  • Please include the recipe in the description box next time. I can’t access it on other platforms for some reason. Not exactly convenient and hence couldn’t try the recipes

  • Great recipe! I tried many coconut flour pancakes’ recipe and nothing went well, and I was about to dump the coconut flour…but this recipe worked perfectly! Thank you so much for sharing this ��

  • OMG! I just made these pancakes I used sugar free maple syrup and they came out wonderful!! I just finished eating them for dinner I feel so guilt free since I have Diabetes and know this was a low carb meal. Thanks for the easiest recipe and delicious too.

  • Pailin, you make cooking a joy so much fun. I love this recipe. I think it will be a hit in my home for sure. But most of all you give the best tips and advice and alternative where possible. You’re a brilliant teacher who explains everything. I feel privileged to watch your vlogs. Merci bon coup!

  • haaa Pailin, thank u for sharing tis recipe!! I think I’m gonna use the glutinous flour for other pancakes too…. English pancakes used eggs with all purpose flour, can I use eggs too with glutinous flour?!

  • um num nummm! I made them today for the second time and they were sooo Good! First time i followed the recipee and made it with bananas but the second time i excluded the bananas and only added coconut shreds and meat which i preferred wayyyyy more, and to make it even yummier i topped it with caramelized sugar and it was just perfect!

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Hi Pai! I love your chanel and I do love thai food. We have these kind of coconut pancake in indonesia. We called it Wingko/Wingko babat, but without the bananas ����. But lately we have other variety with durian (oohh so good), jackfruit, chocolate, and with pandan paste. I’m very pleasant to know that we southest asian peoples shared the same recipes from our great great grandmother b.c in the past �� I hope you can share more and more otentic traditional food from thailand. Send you a big ❤ from Indonesia. Love you Pai

  • You might be wondering “hey Chaz, how do you know how much of each ingredient to put into the blender? I DON’T! Let’s see what the frick happens tho.” I’m dead����