The Rock Pancakes Recipe

Introduction

The Rock Pancakes are a delightful twist on classic pancakes, featuring shredded coconut and bananas for added texture and flavor. These fluffy, tropical-inspired pancakes are perfect for a cozy breakfast or brunch treat.

Ingredients

• 2 cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Sea Salt
• 10 tablespoons Unsweetened Shredded Coconut
• 2 Bananas
• 2 Eggs
• 1 cup Coconut Water
• 1 cup Coconut Milk
• 3/4 cup Whole Milk
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil
• 2 tablespoons Unsalted Butter
• Extra-Virgin Olive Oil Cooking Spray, as needed

Instructions

1. Step 1: Sift the all-purpose flour and baking powder into a large bowl. Add granulated sugar, sea salt, and unsweetened shredded coconut. Mix lightly with a wooden spoon.
2. Step 2: In a separate bowl, whisk together the eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil, and unsalted butter.
3. Step 3: Make a well in the center of the flour mixture and pour in the egg and milk mixture. Stir lightly to combine, keeping the batter clumpy and avoiding overmixing.
4. Step 4: Add the bananas to the batter and stir gently to distribute evenly.
5. Step 5: Heat a lightly oiled griddle to 275°F (135°C) or a frying pan over medium heat, using extra-virgin olive oil cooking spray and a little butter to prevent sticking.
6. Step 6: Pour the pancake batter onto the griddle using a 1-cup ladle for large pancakes or a 1/4-cup measure for smaller ones. Cook for 2-3 minutes until bubbles form on top.
7. Step 7: Carefully flip the pancakes with a thin spatula and cook for another 2-3 minutes until brown and crisp.
8. Step 8: Transfer the pancakes to a plate and serve immediately with your favorite toppings.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before adding it to the batter.
• Use ripe bananas for natural sweetness and a smoother batter.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Swap whole milk for almond or oat milk to make it dairy-free.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet over low heat to keep them crisp. For longer storage, freeze the pancakes separated by parchment paper in a freezer bag for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter fresh to keep the pancakes light and fluffy. However, you can mix the dry ingredients ahead and refrigerate the combined wet ingredients separately for a few hours.

What toppings go well with Rock Pancakes?

These pancakes pair wonderfully with fresh fruit, maple syrup, honey, yogurt, or a dollop of coconut cream for a tropical touch.

The Rock Pancakes Recipe

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★★★★★

4.4 from 593 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 8–10 large pancakes 1x

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Description

The Rock Pancakes are fluffy, coconut-infused pancakes with a unique blend of coconut water, coconut milk, and shredded coconut for extra tropical flavor. Bananas add natural sweetness and moisture, while a mix of flours and baking powder ensures a light, airy texture. These pancakes are perfect for a hearty breakfast or brunch and pair beautifully with butter or syrup.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Sea Salt
• 10 tablespoons Unsweetened Shredded Coconut

Wet Ingredients

• 2 Eggs
• 1 cup Coconut Water
• 1 cup Coconut Milk
• 3/4 cup Whole Milk
• 1 teaspoon Vanilla Extract
• 2 tablespoons Coconut Oil
• 2 tablespoons Unsalted Butter

Additional

• 2 Bananas
• Extra-Virgin Olive Oil Cooking Spray (as needed)

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Instructions

1. Mix dry ingredients: Sift 2 cups of all-purpose flour and 3 teaspoons of baking powder into a large bowl. Add 3 tablespoons of granulated sugar, 1/2 teaspoon of sea salt, and 10 tablespoons of unsweetened shredded coconut. Mix gently with a wooden spoon to combine evenly.
2. Combine wet ingredients: In a separate bowl, whisk together 2 eggs, 1 cup of coconut water, 1 cup of coconut milk, 3/4 cup of whole milk, 1 teaspoon of vanilla extract, 2 tablespoons of coconut oil, and 2 tablespoons of unsalted butter until smooth.
3. Make the batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir lightly to combine, leaving the batter a bit lumpy to ensure fluffiness—avoid overmixing.
4. Add bananas: Peel and slice the 2 bananas, then fold them gently into the batter to distribute evenly.
5. Preheat cooking surface: Heat a lightly oiled griddle or frying pan to 275°F (135°C) using a combination of extra-virgin olive oil cooking spray as needed and butter to prevent sticking.
6. Cook pancakes: Pour the batter onto the griddle using a 1 cup ladle for large pancakes or 1/4 cup for smaller ones. Cook for 2-3 minutes on the first side, watching for bubbles to form on the surface.
7. Flip and finish cooking: Carefully flip the pancakes using a thin spatula. Cook for an additional 2-3 minutes on the other side until golden brown and crisp.
8. Serve: Transfer the pancakes to a plate or platter and serve immediately with your favorite toppings, such as maple syrup, extra butter, or fresh fruit.

Notes

• Do not overmix the batter to keep pancakes light and fluffy.
• Adjust the heat as needed to avoid burning while ensuring thorough cooking.
• Use ripe bananas for natural sweetness and better flavor integration.
• Extra virgin olive oil spray can be used sparingly to prevent sticking without adding excessive fat.
• These pancakes are best enjoyed fresh but can be kept warm in a low oven briefly if needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: pancakes, coconut pancakes, banana pancakes, breakfast, brunch, tropical flavor