Coconut-Banana Pancakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/64 grams coconut flour
- 1½cups/180 grams all-purpose flour
- 3tablespoons/37 grams sugar
- 1½teaspoons/6 grams baking powder
- 1½teaspoons/9 grams baking soda
- 1¼teaspoons kosher salt
- 2½cups buttermilk
- 2large eggs, brought to room temperature
- 3tablespoons/42 grams unsalted butter, melted
- 1½cups bananas cut into ½ inch slices
- Vegetable, canola or coconut oil for the skillet
Nutritional analysis per serving (4 servings)
517 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 9 grams dietary fiber; 28 grams sugars; 16 grams protein; 1097 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
- Step 2
Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Private Notes
Comments
While the flavors on this are lovely, it is painfully obvious that the writer of this recipe tried to convert cups to grams after the fact, rather than weighing out ingredients while callibrating the recipe. It seems like every dry ingredient's weight was overestimated, leading to an extraordinarily chalky, unworkable batter. In retrospect this should have been obvious, as 170g coconut flour does not equal 1/2 cup, and 22g of baking powder or soda is well over 1.5 tsp. Very disappointing.
Based on your comments we updated the metric conversion for the coconut flour.
Fortunately, as I was making these pancakes (and the Cornmeal Blueberry Pancakes) I noticed that 170 grams of coconut flour seemed like a lot more than 1/2 cup so I remeasured and used the cup and tablespoon/teaspoon measurements instead of grams.
The pancakes were heavenly--softly fluffy and very tasty. I hope you will give the recipe another chance; it is a winner. Too bad about the error in measurements.
New griddle worked at 4 and 4.5 and got more even at higher temp.
The ratios of wet to dry using cup measuring came out with gummy centers. Adding an additional 1/3 cup all purpose flour helped the texture.
I substituted buttermilk for a mix of greek yogurt and milk (2 cups, 1/2 cup), and I thought it had made it too thick, but I see others had the same result with buttermilk. I have to say my pancakes turned out fluffy and delicious, so I think the batter is just on the thick side. Maybe it's the coconut flour that always absorbs a lot of liquid. Anyway, for me, it's a must do again for sure.