Sweet, inviting, and made for sharing, Whole Wheat Banana & Coconut Pancakes is a non-vegetarian American breakfast made with whole wheat flour, coconut flour, and baking powder. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8 pancakes
  • Category: Breakfast
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1.5 cups whole wheat flour
  • 3 tbsp coconut flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp brown sugar

Wet Ingredients

  • 1 tsp vanilla extract
  • ½ cup yogurt
  • ½ cup mashed banana
  • 1¾ cup buttermilk
  • 1 tbsp oil
  • 1 egg
  • ½ cup unsweetened coconut flakes

Method

  1. Mix all the "dry ingredients" together in a bowl.
  2. Whisk together all the "wet ingredients" together in another bowl.
  3. Mix wet ingredients into dry till everything is well incorporated. Do not over mix.
  4. Fold in the coconut flakes and leave the mixture to stand for 5-10 minutes.
  5. Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
  6. Use a round ladle to pour batter on the pan.
  7. Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
  8. Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color.
  9. Serve hot with butter, maple syrup, sliced banana and some coconut flakes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.