Whole Wheat Banana Coconut Pancakes Recipe – Easy & Healthy

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Banana Coconut Pancakes Recipe – Easy & Healthy

Hey everyone! I’m so excited to share this recipe with you – these Whole Wheat Banana Coconut Pancakes are a total game-changer for breakfast. They’re fluffy, subtly sweet, and packed with goodness. Honestly, I first made these when I was trying to sneak more whole grains into my kids’ diets, and they’ve been a hit ever since! They’re perfect for a lazy weekend brunch or a quick weekday breakfast. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re a delightful blend of flavors and textures, offering a healthier twist on a classic favorite. They’re wonderfully soft and fluffy, thanks to the banana and buttermilk. Plus, the coconut adds a lovely tropical touch. And the best part? They come together in under 30 minutes!

Ingredients

Here’s what you’ll need to make these delicious pancakes:

• 1.5 cups whole wheat flour (about 180g)
• 3 tbsp coconut flour (about 15g)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 tbsp brown sugar (about 25g)
• 1 tsp vanilla extract
• 0.5 cup yogurt (about 120ml)
• 0.5 cup mashed banana (about 115g)
• 1.75 cups buttermilk (about 415ml)
• 1 tbsp oil
• 1 egg
• 0.5 cup unsweetened coconut flakes (about 35g)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Whole Wheat Flour: I love using whole wheat flour because it adds a lovely nutty flavor and a boost of fiber. It’s a fantastic way to make your pancakes a little more nutritious. You can also use atta flour, a popular Indian whole wheat flour.
• Coconut Flour: Don’t be scared of coconut flour! It adds a subtle sweetness and a beautiful texture. A little goes a long way, so we’re only using 3 tablespoons here.
• Buttermilk: Buttermilk is the secret to super-fluffy pancakes. The acidity reacts with the baking soda, creating those lovely air bubbles. If you don’t have buttermilk, don’t worry – I’ve included a substitution tip in the FAQs! In India, you might find variations using dahi (yogurt) mixed with a little lemon juice as a substitute.
• Pancake Styles: Did you know pancakes look different all over India? From the thick, spongy Uttapam in South India to the delicate Malpua in the North, there’s a pancake for every palate! This recipe leans towards a softer, American-style pancake with an Indian-inspired twist.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the pancakes!

1. In a large bowl, combine the whole wheat flour, coconut flour, baking powder, baking soda, and brown sugar. Give it a good whisk to make sure everything is evenly distributed.
2. In a separate bowl, whisk together the vanilla extract, yogurt, mashed banana, buttermilk, oil, and egg until everything is smooth and well combined.
3. Now, pour the wet ingredients into the dry ingredients. Gently mix until just combined. It’s okay if there are a few lumps – overmixing will result in tough pancakes.
4. Gently fold in the unsweetened coconut flakes. This is where the magic happens!
5. Let the batter rest for 5-10 minutes. This allows the flour to absorb the liquid and creates a lighter, fluffier pancake.
6. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil.
7. Pour approximately ¼ cup (60ml) of batter onto the hot skillet for each pancake.
8. Cook for 1-2 minutes, or until bubbles start to form on the surface and the edges look set. Then, flip and cook the other side until golden brown – another 1-2 minutes.
9. Serve immediately and enjoy!

Expert Tips

• Don’t Overmix: Seriously, this is the biggest pancake mistake! Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Hot Skillet: Make sure your skillet is hot before you start cooking. This ensures a nice golden-brown color and prevents sticking.
• Low and Slow: Cooking over medium heat allows the pancakes to cook through without burning.

Variations

• Vegan Adaptation: To make these pancakes vegan, simply replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) and use plant-based yogurt and buttermilk.
• Gluten-Free Adaptation: If you need a gluten-free option, use a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: My friend Priya loves adding a pinch of cinnamon or cardamom to the batter for a warm, fragrant flavor. It’s delicious!
• Festival Adaptations: These pancakes are fantastic for Holi! You can even add a little saffron to the batter for a festive touch. They’re also a great addition to a breakfast brunch spread.

Serving Suggestions

These pancakes are amazing on their own, but here are a few ideas to take them to the next level:

• Maple syrup (of course!)
• Fresh banana slices
• Extra coconut flakes
• A dollop of yogurt
• A drizzle of honey
• Berries – strawberries, blueberries, raspberries…

Storage Instructions

If you have any leftover pancakes (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze them for longer storage.

FAQs

What is the best flour to use for healthy pancakes?

Whole wheat flour is a great choice for adding fiber and nutrients. You can also experiment with other flours like oat flour or spelt flour.

Can I make this pancake batter ahead of time?

Yes, you can! Just store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of buttermilk to thin it out a bit before cooking.

How can I prevent the pancakes from sticking to the skillet?

Make sure your skillet is well-greased and hot before you start cooking. A non-stick skillet is also a lifesaver!

What can I substitute for buttermilk in this recipe?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

Can I add other fruits to these pancakes?

Absolutely! Blueberries, strawberries, raspberries, or even chopped mangoes would be delicious additions.