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Banana Coconut Pancakes with Raspberries & Peanut Butter Drizzle

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Fluffy golden pancakes layered with banana slices, toasted coconut flakes, and tart raspberries, finished with a warm peanut butter drizzle—this breakfast is as nourishing as it is indulgent.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. In a mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the almond milk, mashed banana, melted coconut oil, and vanilla extract until well combined.
  3. Pour the wet mixture into the dry ingredients and mix until just combined (do not overmix).
  4. Heat a non-stick pan or griddle over medium heat. Lightly grease if needed.
  5. Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
  6. Stack pancakes on a plate, top with banana slices, raspberries, coconut flakes, and drizzle generously with melted peanut butter.
  7. Sprinkle with optional maple syrup or chia seeds if desired.

Notes

  • Use whole wheat flour for added fiber.
  • Swap almond milk with oat or soy milk for allergy preferences.
  • Toast the coconut flakes for extra flavor and crunch.

Nutrition

Keywords: banana pancakes, coconut pancakes, vegan breakfast, peanut butter drizzle, healthy pancakes, raspberry pancakes

Find it online: https://foodiecara.com/banana-coconut-pancakes-with-raspberries-peanut-butter-drizzle/