Banana Coconut Pancakes

Banana coconut pancakes are as light and fluffy as any good pancake should be and come with the tropical flavors of banana and coconut. All it takes is a ripe banana and coconut flakes to make that happen.

I love to serve these pancakes as pictured with extra coconut, sliced banana and a drizzle of honey but they’re also great with maple syrup or a dollop of yogurt. Happy morning!

Why You’ll Love These Blender Pancakes

Quick and easy: Pancakes made in a blender don’t get any easier. Throw in a combination of wholesome and delicious ingredients, blend them all up, and voila, the batter is done! Blender pancakes are the best: they’re so easy to make and you have a built-in system for pouring the batter onto the griddle (straight out of the blender!).

Nutritious: The pancakes are made with healthy ingredients like bananas, whole wheat flour, oats, and flavorful coconut. Milk, yogurt, and eggs add protein. Lightly sweetened with honey, the banana pancakes have just a bit of coconut oil to make them tender.

Make ahead: These pancakes freeze well and can be reheated in the microwave or toaster oven in seconds. They’re perfect for a quick breakfast and kids love ’em. I like to make a double batch so I have plenty to freeze.

Ingredient Notes

• Banana: You’ll need one ripe banana. This is a perfect way to use that banana on the counter that is a little too ripe to eat. The riper the banana, the sweeter and better-tasting the pancakes will be. Frozen bananas are fine, too.
• Eggs: A common ingredient in pancakes, eggs add protein and flavor to the pancakes. You’ll need 2 eggs for this recipe.
• Greek Yogurt: Look for plain unsweetened yogurt without flavoring or fruit. Any type of Greek yogurt is fine, nonfat, 2%, or whole milk. In fact, regular yogurt will work; I like Greek yogurt because it has more protein.
• Milk: Again, any type of milk will work.
• Honey: The pancakes are very lightly sweetened with a tablespoon of honey. I like honey because of the flavor but if you don’t have it, feel free to substitute a tablespoon of sugar.
• Coconut Oil: A bit of oil is always added to pancakes to make them tender and flavorful. The Greek yogurt and bananas in this recipe help reduce the amount of oil needed. I like to use coconut oil in these pancakes because it matches the other flavors. If you prefer, use a different type of oil or melted butter.
• Vanilla Extract: Matching the tropical flavors of banana and coconut, vanilla rounds out the flavor profile.
• Whole Wheat Flour: Although the pancakes can certainly be made with all-purpose flour, whole wheat flour adds nutrition and fiber.
• Rolled Oats: If your family isn’t fond of nutritious oatmeal for breakfast, these pancakes are a great way to sneak it in. You can use either rolled oats (old-fashioned) or quick oats but NOT steel cut oats or instant oatmeal.
• Unsweetened Flaked Coconut: You can usually find flaked coconut in the baking section of your grocery store. I like to use unsweetened coconut but if you happen to have sweetened coconut, that’s okay. Your pancakes will be a little sweeter.
• Baking Powder: A pantry item, baking powder helps leaven the pancakes so that they are light and fluffy.
• Salt: A pinch of salt is needed so that the pancakes don’t taste flat.

How To Make Banana Coconut Pancakes

Mix wet ingredients. Get your blender out. Put the banana, eggs, coconut oil, yogurt, milk, and honey into the blender container. Cover the blender, and give it a whirl until everything is well- blended.

Add dry ingredients. Add the flour, oats, coconut, baking powder, and salt to the blender. Lightly stir the dry ingredients right on top of the wet mixture, then cover the blender, and blend the dry ingredients with the wet until just combined. You may have to scrape the sides once or twice.

Cook pancakes. Heat up a griddle or large skillet. Add a bit of oil or butter, if necessary, and pour the batter on the griddle in the desired amounts to make pancakes. I usually use about a quarter-cup for each pancake but you can make them whatever size you like. After a couple of minutes, flip the pancakes and cook the other side.

Serve. The pancakes can be served immediately with a sprinkling of coconut, sliced bananas, honey or maple syrup. For added protein, try almond butter or a dollop of Greek yogurt and warm honey.

More Pancake Recipes

Don’t have a blender? Try my healthy banana pancakes made with whole wheat flour.

For chocolate lovers: You’ll love my chocolate protein pancakes which are also made in the blender.

With extra protein: These lemon poppy seed pancakes have with a “secret” source of protein: cottage cheese! Since they’re made in the blender, no one will even guess.

Homemade pancake mix: Tired of buying expensive pancake mixes laced with preservatives and “natural flavor”? Try my whole wheat pancake mix. It’s so easy to make your own.

Recipe Variations

• Dairy-free: Use coconut yogurt (yogurt made from coconut milk, not coconut flavored yogurt) instead of Greek yogurt and use non-dairy milk such as coconut milk, oat milk, or almond milk.
• Gluten-free: Substitute almond flour for the whole wheat flour, and make sure the oats are certified gluten-free. The texture may be slightly different.

Make-Ahead, Storage & Reheating

Make-ahead: This recipe makes 20 small pancakes. Extra pancakes are so handy for a quick, nutritious breakfast in the future. I like to make a double batch when I have extra ripe bananas so there’ll be plenty to freeze.

Store: Allow pancakes to cool completely. A wire rack works perfectly to cool pancakes. They will keep in the fridge in an airtight container for 4 to 5 days. To freeze, transfer them to a freezer-safe bag or container for up to 1 month.

Reheat: You can reheat the pancakes without thawing them first. Just pop them in the toaster or toaster oven. They can be heated briefly in your air fryer or microwaved for 20-second intervals until warmed through.