Oatmeal Pancakes with Banana and Coconut

A stack of Oatmeal Pancakes topped with coconut and butter.

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5 from 1 vote

Oatmeal Pancakes with Banana and Coconut

You'll FLIP for the flavor and texture of these hearty oatmeal with banana and coconut pancakes.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast and Brunch, sweet breakfast

Cuisine: American

Keyword: banana pancakes, coconut pancakes, oatmeal pancakes, oatmeal pancakes with banana and coconut

Servings: servings

Calories: 560kcal

Author: Renee Goerger

Equipment

griddle pan
pancake turner
ice cream scoop optional
pastry brush optional
microwave safe bowl
Mixing Bowls
silicone spatula
whisk
measuring cups and spoons
kitchen scale optional
pastry blender optional, for mashing bananas
baking sheet with rack optional, for keeping pancakes warm

Ingredients

1 cup old-fashioned rolled oats
1 cup coconut milk
2 large eggs
4 medium (approximately 2 cups) overripe bananas
1 tablespoon pure vanilla extract
2 tablespoons butter melted
2 teaspoons baking powder
¾ teaspoon kosher salt divided
1 cup all-purpose flour
¾ cup sweetened flaked coconut divided
3 tablespoons coconut oil melted butter may be substituted

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Instructions

Whisk together the oatmeal, coconut milk, ¼ teaspoon salt, and melted butter in a medium-sized bowl. Set aside.
Mash the bananas in a large bowl. Whisk the eggs, vanilla, and the remaining ½ teaspoon salt into the mashed bananas.
Switch to a silicone spatula and stir the baking powder and flour into the banana mixture, making sure to scrape down the sides of the bowl. Add the oatmeal and coconut mixture into the banana mixture stirring well to combine.
Fold the flaked coconut into the batter and set the mixture aside while heating the griddle pan (or skillet) over medium/high heat and melting the coconut oil.
When the griddle is not, brush it and the ice cream scoop thoroughly with the coconut oil (or butter).
Scoop the pancake batter onto the prepared griddle pan (leave flipping space in between each pancake) and cook the pancakes on the first side until bubbles form around the perimeter of the pancakes (approximately 2-3 minutes). Flip each pancake and continue cooking for an additional 1-2 minutes pressing with the spatula to ensure the pancakes are fully cooked in the center.
To keep the pancakes warm, transfer them to a baking sheet fitted with a wire rack (this prevents the pancakes from getting a soggy bottom) and place them in a low 300-degree oven until ready to serve.
Before serving, toast ¼ cup of the coconut on the griddle pan making sure to stir them continually until toasted.
Serve the pancakes with toasted coconut, maple syrup, and butter. Enjoy!

Video

Notes

One serving = three pancakes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Pancakes may be frozen after cooking if needed. Wrap pancakes with wax paper between each pancake and store in an airtight freezer bag or container for up to 2 months.

Nutrition