Banana Coconut Crunch Pancakes Recipe
Two indulgent pancakes layered with rich Nutella, toasted coconut flakes, caramelized pecans, and sliced bananas.
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Ingredients
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Pancake Batter
Toppings
Method
Pancake Preparation
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Prepare the Cooking Surface
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the surface.
Cooking Pancakes
Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the Pancakes
Gently flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through. Remove from skillet and set aside.
Assembly
Layer the Pancakes
Spread 1/4 cup of Nutella on top of one pancake, then layer with half of the sliced bananas, and half of the toasted coconut flakes.
Add Toppings
Sprinkle half of the chopped pecans over the layered pancake, then top with another pancake.
Final Touch
Drizzle with maple syrup and add remaining toppings: sliced bananas, toasted coconut, and pecans on top.