Whole Wheat Banana & Coconut Pancakes

Mar 13, 2014, Updated Jan 02, 2018

Healthy & delicious whole wheat pancakes with the goodness of bananas and coconut!

This post may contain affiliate links. Please read our disclosure policy.

Pancakes are fast becoming my favorite weekend breakfast. I usually make the whole wheat version because it’s healthier and I do not find much difference between the regular and whole wheat pancakes. I mean the whole wheat ones are also quite yummy, so why not eat the healthier version of pancakes, right?

Another great thing about making pancakes for breakfast is that you can make a batch and freeze them for later use. Pancakes freeze beautifully, just put parchment paper between each pancake and put them in a zip-lock bag. They would stay good for 1-2 months in the freezer. This is helpful when you are in a rush in the morning, just take out the pancakes from the freezer, heat them on the pan and voila your yummy breakfast is ready in minutes!

I added some coconut flour to the pancake batter but that wasn’t enough to bring out the coconut flavor so I also added these unsweetened coconut flakes. I just crushed them a little with my hands before folding them in the batter towards the end. The flakes really elevated the flavor.

Ingredients

Dry Ingredients

Whole wheat flour: 1.5 cups

Coconut flour: 3 tbsp

Baking powder: 2 tsp

Baking soda: 1/2 tsp

Brown sugar: 2 tbsp

———-

Wet Ingredients

Vanilla extract: 1 tsp

Yogurt: 1/2 cup

Banana: 1/2 cup, mashed [use ripe bananas]

Buttermilk: 1 3/4 cup

Oil: 1 tbsp

Egg: 1

———-

Coconut flakes, unsweetened: 1/2 cup

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.

Serve hot with butter, maple syrup, sliced banana and some coconut flakes.

* You can use milk in stead of buttermilk or use half buttermilk and half milk.

* The bananas used in the pancakes should be very ripe, the ones with lots of brown spots of them.

* To freeze, stack the pancakes with a parchment paper between each one of them and put them in a zip lock bag. The pancakes should stay good for 1-2 months in the freezer.

Categorized as: Vegetarian American

Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!

Meet Manali

Air Fryer

2 Comments

Kalpana says:

April 26, 2014 at 2:44 pm

I’ve tried a couple of your recipes & they are great( paneer tikka masala for instance ) could you please recommend egg substitute as we don’t eat eggs & most of your baked goodies call for eggs. Some one recommended to use sour cream. Wondering if that works. Thanks for sharing

Reply
1. Manali says:
  
  April 26, 2014 at 11:47 pm
  
  Hi Kalpana, thank you so much! I’m glad you liked the recipes 🙂
  
  I have never tried sour cream so not sure about that but to replace egg you can use pureed banana or applesauce.
  1 egg = 1/4 cup pureed Banana or 1/4 cup Applesauce + 1 teaspoon Baking Powder.
  
  I will try and post eggless recipes too! 🙂 Hope that helps!
  
  Reply

Whole Wheat Banana & Coconut Pancakes