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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Add bananas: Peel and slice the 2 bananas, then fold them gently into the batter to distribute evenly.
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.
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.
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.
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