Tropical Banana Coconut Pancakes Recipe

During the weekends I try to prepare a big hot breakfast for my family. With 4 of us to feed, I need recipes that whip up quickly and will satisfy the taste buds of 2 picky eaters, my children. One breakfast food that all four of us will eat happens to be pancakes, but to keep things interesting, I have to change up the recipes pretty regularly.

When I saw this recipe from Carrington Farms, I knew it was one that I would have to make. Plus, I can sneak in the flax and the kids will never know it was there.

Tropical Banana Coconut Pancakes Flax Recipe

1/3 cup brown rice flour
1/3 cup white rice flour
¼ cup sugar
3 tablespoons potato starch
4 tablespoons coconut flour
3 tablespoons Carrington Farms Organic Milled Flax Seed
2 teaspoons baking powder
1 pinch salt teaspoon salt
1 banana, sliced
2 eggs
1 ¼ cups milk, at room temperature
¼ cup Carrington Farms Liquid Coconut Cooking Oil
Carrington Farms Liquid Coconut Cooking Oil for griddle
Fruit, Coconut Shavings, or syrup for as a topping.

In a large bowl, whisk the dry ingredients (the first 8 ingredients listed). In a separate bowl, whisk the wet ingredients; egg, milk, and coconut oil. Add the wet ingredients into the dry mixture and stir until combined. If the batter appears too thick, add milk to thin it to your liking. On a preheated pan or griddle, melt coconut oil and distribute evenly. Scoop ¼ batter onto the pan and allow to spread out. Once pancakes begin to set, add the fresh banana slices. Cook over medium heat for 2-3 minutes depending on the size of your pancakes. The bottoms should be golden before you flip them. Flip the bananas and cook 1-2 minutes longer or until that side of the pancake is golden. Serve with more bananas, coconut shavings, or maple syrup!

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!