Fluffy golden pancakes layered with banana slices, toasted coconut flakes, and tart raspberries, all finished with a warm peanut butter drizzle—this breakfast brings together comfort and nutrition in every bite. With tropical notes and vibrant toppings, it’s a deliciously wholesome way to start the day.

Why You’ll Love This Recipe

These Banana Coconut Pancakes are not only naturally sweet and satisfying, but also dairy-free and packed with nutritious ingredients. The ripe banana and almond milk make the pancakes moist and flavorful, while the coconut and peanut butter provide texture and richness. Topped with juicy raspberries and optional chia seeds, this breakfast feels indulgent yet energizing. It’s perfect for weekend brunch, post-workout fuel, or even a light dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pancakes:
1 cup all-purpose flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk (or milk of choice)
1 ripe banana, mashed
1 tablespoon melted coconut oil
1/2 teaspoon vanilla extract

For Topping:
1 banana, sliced
1/2 cup fresh raspberries
2 tablespoons unsweetened coconut flakes
3 tablespoons creamy peanut butter, melted
Optional: maple syrup or chia seeds for garnish

directions

1. In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the almond milk, mashed banana, melted coconut oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry and stir just until combined. Do not overmix; a few lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil if needed.
5. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown.
6. Stack the cooked pancakes on a serving plate. Top with banana slices, raspberries, and coconut flakes.
7. Drizzle melted peanut butter over the stack and garnish with maple syrup or chia seeds if desired. Serve warm.

Servings and timing

This recipe yields 6–8 pancakes, serving 2–3 people.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Make it gluten-free: Use a gluten-free all-purpose flour blend.
• Add protein: Mix in a scoop of protein powder or serve with Greek yogurt on the side.
• Use a different drizzle: Try almond butter, cashew cream, or a fruit compote instead of peanut butter.
• Add spices: Mix cinnamon or nutmeg into the batter for added warmth.
• Swap fruits: Use blueberries, strawberries, or kiwi for a different flavor profile.

storage/reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep toppings separate.
• Reheating: Warm in a toaster, oven, or microwave until heated through.
• Freezing: Pancakes can be frozen in a single layer, then stored in a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.

FAQs

Can I use regular milk instead of almond milk?

Yes, any milk of your choice will work in this recipe, including dairy milk, oat milk, or soy milk.

Can I make the batter ahead of time?

It’s best to cook the pancakes shortly after mixing. However, you can prepare the dry and wet ingredients separately in advance and combine just before cooking.

What’s the best way to melt peanut butter for drizzling?

Microwave it in 10–15 second intervals until smooth and pourable, stirring in between. Add a splash of milk if needed to thin.

Can I make these pancakes without coconut flakes?

Absolutely. The coconut flakes are optional and can be omitted or replaced with chopped nuts or granola.

Are these pancakes sweet enough without syrup?

Yes, the natural sweetness from banana, coconut sugar, and the peanut butter drizzle offers plenty of flavor.

Can I use frozen fruit for the topping?

Yes, just thaw and drain well before using to avoid excess moisture on the pancakes.

Can I add eggs to the batter?

While the banana helps bind the ingredients, you may add 1 egg for a richer texture if desired.

What type of peanut butter works best?

Creamy, unsweetened peanut butter is ideal for drizzling. Avoid thick or chunky varieties unless melted well.

Can I toast the coconut flakes?

Yes, toasting enhances the flavor and adds a nice crunch. Toast in a dry pan over low heat until golden, watching carefully to prevent burning.

How do I make these pancakes fluffier?

Be sure not to overmix the batter and let it rest for 5–10 minutes before cooking to help the baking powder activate.

Conclusion

Banana Coconut Pancakes with Raspberries & Peanut Butter Drizzle are a vibrant and wholesome breakfast option that feels both comforting and refreshing. With natural sweetness, tropical undertones, and plenty of texture, this dish is sure to brighten any morning. Easy to customize and quick to prepare, it’s a must-try for pancake lovers looking to elevate their breakfast routine.

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