These coconut raisin pancakes are a delicious twist on the 2 ingredient sugar banana pancakes (see here). The coconut gives the pancake extra texture and flavour and the raisins give a nice burst of sweetness that my kids love. Its really important to use sugar bananas in this recipe, known as Ducasse which are short, fat with a thin skin, not the common cavendish type found in the supermarket. The sugar banana when just ripe, gives the batter a nice thickness very similar to a ‘normal’ pancake batter.
 |
| Coconut Raisin Pancakes (Grain & Gluten Free, Dairy Free and Nut Free) |
 |
| These are sugar bananas known as Ducasse, just ripe make a perfect pancake batter |
WATCH HOW TO MAKE IT HERE:
COCONUT RAISIN PANCAKES (GRAIN & GLUTEN FREE, DAIRY FREE AND NUT FREE) – PALEO, GAPS, AIP
Prep Time: 5 mins
Cook Time: 8 mins
Makes 14 small pancakes
 |
| Coconut Raisin Pancakes (Grain & Gluten Free, Dairy Free and Nut Free) |
You will need:
- 2 sugar bananas (just ripe and yellow work best)
- 2 eggs
- 2 tbsp shredded coconut (buy on iherb or amazon)
- 2 tbsp raisins or currants (buy on iherb or amazon)
- 1 tsp vanilla extract (leave out for GAPS) (buy on iherb or amazon)
- 1 tsp cinnamon (buy on iherb or amazon)
- coconut oil for cooking (buy on iherb or amazon)
Method:
- Place peeled banana, eggs, cinnamon, vanilla extract and shredded coconut in magic bullet or high speed blender until smooth
 |
| add all ingredients except the raisin or currants |
 |
| blend all ingredients (except raisins) until smooth in magic bullet or blender |
- Add raisins or currants and pulse once to mix through (do not blend the raisins as it’s nice to have them whole in the pancake)
- Heat a non stick pan on medium heat with 1-2 tbsp coconut oil to completely cover the surface of the pan, allow to heat up so that the batter slightly sizzles but without spluttering
- Mix batter with spoon to evenly distribute raisins and drop 1 tbsp of batter per pancake, I fit around 7 pancakes in my pan at a time
 |
| drop 1 tbsp of batter per pancake in the heated pan |
- Cook for 1-2 minutes, checking to ensure they do not burn, then flip for another 1 minute
- Repeat for the remaining batter
 |
| keep an eye on the pancakes as the natural sugars in the banana can cause them to burn quickly |
- Stack and serve on it’s own or with maple syrup if you feel indulgent 🙂
 |
| Stack, serve and enjoy these coconut raisin pancakes 🙂 |
If you like this recipe, you might also like my Easter Bun Spiced Pancakes.
Enjoy!
May xx
Love, create, explore & inspire <3
Coconut Raisin Pancakes (Grain & Gluten Free, Dairy Free and Nut Free)
Prep time
Cook time
Total time
Serves: 14 small pancakes
Ingredients
- 2 sugar bananas (just ripe and yellow work best)
- 2 eggs
- 2 tbsp shredded coconut (buy on iherb or amazon)
- 2 tbsp raisins or currants (buy on iherb or amazon)
- 1 tsp vanilla extract (leave out for GAPS) (buy on iherb or amazon)
- 1 tsp cinnamon (buy on iherb or amazon)
- coconut oil for cooking (buy on iherb or amazon)
Instructions
- Place peeled banana, eggs, cinnamon, vanilla extract and shredded coconut in magic bullet or high speed blender until smooth
- Add raisins or currants and pulse once to mix through (do not blend the raisins as it's nice to have them whole in the pancake)
- Heat a non stick pan on medium heat with 1-2 tbsp coconut oil to completely cover the surface of the pan, allow to heat up so that the batter slightly sizzles but without spluttering
- Mix batter with spoon to evenly distribute raisins and drop 1 tbsp of batter per pancake, I fit around 7 pancakes in my pan at a time
- Cook for 1-2 minutes, checking to ensure they do not burn, then flip for another 1 minute
- Repeat for the remaining batter
- Stack and serve on it's own or with maple syrup if you feel indulgent 🙂
Leave a Reply