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Homemade Banana Coconut Blueberry Strawberry Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
Delight in fluffy, fruit-filled pancakes infused with coconut and vanilla, perfect for a vibrant breakfast treat.

Ingredients

Dry Ingredients

  • 1.5 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt

Wet Ingredients

  • 1 large very ripe banana
  • 1 large egg
  • 0.33 cup vegetable oil (plus more for cooking)
  • 1 14-ounce can full-fat canned coconut milk
  • 0.5 cup sweetened shredded coconut (plus more for garnish)
  • 1 cup California blueberries (plus more for garnish)
  • 1 cup California strawberries, diced (plus more for garnish)
  • 2 teaspoons vanilla extract

Instructions 

  • Mix dry ingredients in a bowl.
  • Mash banana, then whisk in egg, oil, vanilla, and coconut milk. Combine with dry ingredients and fold in fruits.
  • Optional: toast extra coconut in a pan for garnish.
  • Heat oil in a pan, pour batter, cook until bubbles form, then flip and cook until golden.
  • Repeat with remaining batter. Serve warm with toppings.

Notes

Use ripe bananas for best flavor and sweetness.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: pancakes