Banana Coconut Pancakes (made in the blender!)
Banana coconut pancakes are made quickly and easily in a blender, which means easy cleanup and easy-breezy mornings! The flavor pairing of banana and coconut is combined with other healthy ingredients, making them as guilt-free as they are scrumptious!
If your love for pancakes and all things banana and coconut runs deep, then this recipe may just become your new favorite. They’re easy to make and taste incredible.
Banana coconut pancakes have the obvious tropical flair going on but there’s also something so grounding and wholesome about enjoying a stack of pancakes made from whole wheat flour and oats. Even better, they’re naturally sweetened with honey.
About these banana coconut pancakes
Pancakes made in a blender don’t get any easier. Throw in a combination of wholesome and delicious ingredients, blend them all up, and voila, the batter is done! Banana coconut pancakes are as light and fluffy as any good pancake should be and come with the perfect flavor pairing of banana and coconut. All it takes is a ripe banana and coconut flakes to make that happen.
This recipe uses honey, Greek yogurt, whole wheat flour, and oats which keeps this pancake recipe free of refined sugar, super healthy, and loaded with fiber and protein.
You might be wondering why such quick and easy pancakes have a total time of 25 minutes. Well, that’s because this batter makes up to 20 pancakes! So it does take a bit of time to cook and flip all of them. Guess what though? If you make an entire batch, you’ll probably have leftovers to save for a later date. They freeze well too!
Serve with sliced bananas (fresh, flambéed, or sautéed) and a sprinkling of toasted shredded coconut for a simple yet special breakfast or brunch!
What’s in this recipe
- Pancake Basics: You’ll need to grab some eggs, milk, whole wheat flour, baking powder, vanilla extract, and baking powder.
- Banana – The riper the banana, the sweeter it is!
- Plain Greek Yogurt – Yogurt adds a tangy, thick, rich fat to these pancakes which will help with texture and moisture. It also cuts down on the amount of oil needed.
- Coconut Oil – No need to melt it. Although it does solidify at room temperature, it easily blends once mixing begins. Canola oil or butter will also work in this recipe.
- Honey – Naturally sweet honey replaces traditional granulated sugar and also plays well with the flavors in these pancakes. You could also use maple syrup.
- Rolled Oats – Either old-fashioned or quick oats will work. Do not replace with steel-cut oats, they are not the same and won’t yield the same results.
- Unsweetened Coconut Flakes – Will add pure coconut flavor without the added sweetness. The coconut flakes will be used in the pancake but don’t forget to keep some to sprinkle on top at the end!
How to make these banana pancakes with coconut
As always, scroll down for the full printable recipe!
In a blender, combine the eggs, banana, yogurt, milk, oil, honey, and vanilla. Blend until smooth.
On the top of the wet ingredients, pile the flour, oats, baking powder, coconut, and salt. Mix together gently to combine without mixing into wet ingredients.
Blend briefly until just combined, scraping down sides as needed.
Heat a large skillet over medium heat, grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.
Serve immediately with your favorite toppings.
Definitely! You can make this a one-bowl pancake recipe by combining the wet ingredients in a bowl and adding the dry ingredients on top. Stir just to combine and let the batter sit for a few minutes. The texture will be slightly different since the oats will not get blended.
If you want to do something a little extra and toast some coconut to sprinkle on top, there are a couple of ways to do that. In the oven at 325°F, spread a thin layer of coconut flakes on a parchment-lined sheet and bake for no more than 10 minutes. In some cases 5 minutes is sufficient. Don’t walk away, you don’t them to bake too long. Stir occasionally for even color.
You could also toss the coconut flakes in a skillet and cook on the stovetop until they turn golden brown. Again, watch for too much browning, it happens quickly! It can easily go from nutty and toasty to burnt. Remove from the hot pan as soon as the coconut is nice and golden brown!
There are a few ways to help facilitate this. First, make sure you’re using a leavening agent. In this recipe, it’s baking powder.
Next, follow the recipe exactly as written. There is a lot of moisture in these pancakes, which is good, but if the moisture balance is tipped too far to one side, it will prevent the pancake from getting light and airy.
Don’t overmix the batter. Blend the ingredients just until they are combined. Overmixing causes the pancakes to become tough and dense.
Last, make sure the skillet or griddle is hot before you add the batter.
How to make these your own
- To make this recipe dairy-free, swap coconut yogurt for the Greek yogurt and use non-dairy milk such as oat milk or almond milk.
- For gluten-free pancakes, it’s a quick swap from whole wheat flour to almond flour and making sure the oats are certified gluten-free.
- Serve with a sprinkling of coconut flakes, a drizzling of brown butter, sliced bananas, or maple syrup.
- Spread some sweet almond butter on top for added protein or a dollop of Greek yogurt and warm honey.
Make Ahead Ideas
These are best enjoyed immediately so the batter shouldn’t be made any more than 10 minutes before dropping them onto the skillet. Cook all the pancakes and then freeze for a later date. It’s always nice to be able to grab as many as you need quickly on busy mornings.
Allow pancakes to cool completely. They will keep in the fridge in an airtight container for up to 2 days. After that, transfer them to a freezer-friendly bag for up to 1 month.
You can reheat directly from frozen if you’re taking them straight out of the freezer! Just pop them in the toaster or microwave for 20-second intervals until warmed through.
More banana pancake recipes
- Classic Banana Pancakes
- Banana Pancake Dippers
- Peanut Butter Banana Pancakes – also made with whole wheat flour
- Banana Nut Sheet Pan Pancakes
- Banana Bread Pancakes
Get the Recipe: Banana Coconut Pancakes (in the blender!)
- 2 large eggs
- 1 ripe banana
- 1/2 cup plain Greek yogurt
- 1 cup milk
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 cup unsweetened coconut flakes
- Pinch of salt
- In a blender, combine eggs, banana, yogurt, milk, oil, honey, and vanilla. Blend until smooth.
- On the top of the wet ingredients pile the flour, oats, baking powder, coconut, and salt. Mix together gently to combine without mixing into wet ingredients. Blend briefly until just combined, scraping down sides as needed.
- Heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
- Rolled oats or quick oats will work in this recipe, NOT steel cut oats