Tuesday, May 25, 2010

Banana Oatmeal Pancakes with Coconut Syrup


1 large banana, mashed
1 Tbsp. butter, softened
1/2 cup old fashioned rolled oats
1/2 cup whole wheat flour
1 cup milk
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon

Coconut Syrup Ingredients:

2 cups (1 can) coconut milk
1 cup white sugar


In a large bowl, combine all ingredients with an electric mixer until well incorporated. The batter should be a bit lumpy rather than smooth.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes, turn over to cook the other side until lightly browned.

Repeat with remaining batter, brushing the pan with melted butter between batches. Serve immediately, drizzled with coconut syrup. I used diced kiwi’s to top my pancakes, but other fruit toppings could include: sliced bananas, pineapples, berries, or toasted coconut flakes.

For Coconut Syrup:

In a medium saucepan, stir the coconut milk and sugar together over medium-high heat until sugar is fully dissolved. For those adult taste buds you could even add a little flavored rum or liqueur into the saucepan.

*Recipe from Cheeky Kitchen

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