Coconut & Banana Oat Pancakes

Hearty pancakes with oats, coconut, and bananas inside and then topped with more bananas and toasted coconut!

I love fluffy, buttermilk pancakes, but I also love a variation. This variation is so up my alley with oats and coconut. It adds a rustic vibe while also adding just a hint of that coconut flavor. But the mashed bananas really make this breakfast stand out in my mind. It’s like banana bread but in pancake form. The combination of bananas and coconut is so delish - it definitely makes me want to find a banana bread recipe with coconut in it (I may have made one previously but not one that was memorable).

What You Need:

For Pancakes:

• 1 1/2 cups milk

• 1 Tbsp. apple cider vinegar

• 1 cup oatmeal

• 1 cup unsweetened flaked coconut

• 1 1/2 cups all purpose flour

• 1 Tbsp. granulated sugar

• 3 tsp. baking powder

• 1/4 tsp. salt

• 2 large eggs

• 1 large banana, mashed

• 2 tsp. vanilla

• Unsalted butter, softened

For Garnish:

• Unsalted butter, softened

• 1/4 cup unsweetened flaked coconut

• 1 large banana, sliced

• Maple syrup

Directions:

1. In a measuring cup, whisk together milk and vinegar, set aside for 10 minutes.

2. Add oatmeal and coconut into a food processor and pulse for 1 minute.

3. In a large bowl, whisk together oatmeal and coconut with flour, sugar, baking powder, and salt.

4. Add milk mixture, eggs, mashed banana, and vanilla to dry ingredients.

5. Whisk until dry ingredients are incorporated in.

6. Cook pancakes on a griddle over medium heat using unsalted butter to keep pancakes from sticking. Once one side has bubbles, flip and cook until golden brown.

7. Meanwhile, in a small skillet, melt a little bit of butter over medum-low heat. Add coconut and cook, stirring, until lightly browned.

8. Serve pancakes topped with toasted coconut, sliced banana, and maple syrup.

Recipe from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice