Whole Wheat Banana Pancakes with Coconut Syrup

Ok, I know, some of you guys are like, “seriously, another coconut recipe? What’s this girl’s deal?! But, I promise this is the last one for summer! This recipe was inspired by our trip to Hawaii. I didn’t know coconut syrup was an actual thing and then the resort we stayed at served it with breakfast and I naturally freaked out! Oh my gahhhhhhh, it was heavenly on pancakes, french toast, even just for dipping with fruit. They could have just put it in a bottle and I might have seriously been tempted to just drink it straight up. It’s also entirely possible that I drizzled some in my coffee (totally recommend, by the way)!

I knew when we got back from the trip that I had to try to recreate the recipe at home! I started researching recipes and there wasn’t much to find and many of the recipes contained a lot of corn syrup which I really didn’t want to use. I ended up making a very simple coconut syrup with coconut milk, sugar. and a pinch of coconut syrup to thicken it. It wasn’t exact, but it was still so perfect and luscious. A great twist to regular syrup to change up your pancake game!

Ack, so what about the pancakes?! I made some easy whole wheat banana pancakes. This is a great, basic, whole wheat pancake recipe to have on hand. They are light and fluffy and the perfect vehicle for adding fruits or different syrups You can really add any fruit you want to it, but I opted for banana in keeping with the Hawaiian theme. If coconut syrup isn’t your thing, just use regular syrup.

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Yield: about 8 pancakes

Whole Wheat Banana Pancakes with Coconut Syrup

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Homemade whole wheat banana pancakes topped with homemade coconut syrup!

Ingredients

For the coconut syrup:

• 1 (13.5 ounce) can coconut milk (I used full fat)
• ½ cup granulated sugar
• 3 teaspoons corn starch

For the whole wheat pancakes:

• 1 cup milk (I use skim)
• 1 tablespoon white vinegar
• 1 cup whole wheat flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons vegetable oil
• unsalted butter (for the pan)
• 1-2 bananas, sliced

Instructions

For the coconut syrup:

1. Pour the coconut milk into a sauce pan over medium heat. Stir in the sugar until dissolved. Allow for the mixture to heat through. Whisk in the corn starch. Lower the heat and let simmer for about 7-10 minutes, (or until the mixture starts to thicken and coats the back of a spoon) whisking occassionally. Remove from the heat and let cool. Store leftovers in the fridge in a jar or container. The syrup is best used within one week.

For the whole wheat pancakes:

1. Pour the milk into a bowl or measuring cup. Stir in the white vinegar and let stand for about 5 minutes. Now you have buttermilk!
2. In a mixing bowl, stir together the flour, sugar, baking soda and powder, and the salt. Create a well in the center of the flour mixture. Pour in the buttermilk, beaten egg, and the vegetable oil. Stir into the dry ingredients until just combined, leaving some lumps.
3. Heat a non-stick pan or griddle over medium heat. Add a pat of butter to the pan and swirl to coat the bottom. Use a large cookie scoop to scoop batter onto the pan (about 1/4 cup). Let the pancakes cook for about 2 minutes or until bubbles start to form on top. Gently flip and continue cooking on the other side until lighly golden.
4. Place banana slices in between each pancake and/or on top. Serve with coconut or regular maple syrup.

Nutrition Information:

Yield:

4

Serving Size:

2 pancakes plus about 1/4 cup syrup
Amount Per Serving: Calories: 475Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 330mgCarbohydrates: 62gFiber: 5gSugar: 29gProtein: 9g

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