Looking for a fresh twist on classic banana pancakes? These tropical banana pancakes are fluffy, naturally sweet, and perfect for an easy breakfast that feels like a mini holiday.
If your usual banana pancakes are feeling a little predictable, this tropical version is about to brighten your morning. Think soft, fluffy pancakes with a hint of sunshine, perfect for slow weekends, special breakfasts or when you want something simple that still feels fun.
They’re easy to make, kid-friendly and a delicious way to turn overripe bananas into a breakfast everyone will say yes to.
Serves: 6
Ingredients
- 1 cup plain flour
- 2 tablespoon baking powder
- Pinch of Salt
- 1 egg, beaten
- 1 cup of milk (Full cream milk is ideal)
- 2 tablespoon vegetable oil
- 2 over-ripe bananas, mashed
- 1 cup coconut flakes (tasty tip: you can buy them toasted to save time)
- Olive oil spray
To serve
- 15g (1 tablespoon Nutella®) per pancake
- 2 passionfruits
Method
- Mix the flour, baking powder and salt. In a separate bowl, combine the milk, egg, vegetable oil and over-ripe bananas together. Stir the flour mixture into the gooey banana mixture.
- Set the oven to 160°C and toast the coconut for 5 minutes or until golden. Set aside. Or, use your store-bought toasted coconut flakes.
- Over medium-high heat, heat an oiled frying pan. Take ¼ cup of batter and pour into the pan. Cook until each side is golden brown, approximately 1–2 minutes per side. Remove from the pan and keep warm in the oven until ready to serve. Repeat with remaining batter.
- To serve your tropical pancakes, spread each one with Nutella ®, top with the toasted coconut flakes and passionfruits, and get ready for some morning smiles!
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Recipe courtesy of Nutella.
