Coconut Banana Pancakes with Lime Coconut Drizzle
From the Sweets section of our SkinnyAsia 2 cookbook.
Banana pancakes are always a good idea. But add plenty of coconut and a warm lime coconut drizzle, and suddenly breakfast gets a whole lot more interesting.
Our Coconut Banana Pancakes are soft and fluffy with ripe banana and shredded coconut throughout. They’re delicious straight from the pan, but it’s the sweet and tangy drizzle made with coconut cream, fresh lime and lime zest that really makes them special.
Serve them as they are or pan-fry a few slices of banana to pile on top if you’re feeling fancy.
Methods: Thermo cooker + Conventional
Dietary options: Gluten Free, Dairy Free, Egg Free, Super Skinny, Paleo + Low FODMAP
What Do Coconut Banana Pancakes Taste Like?
Think classic banana pancakes with a tropical twist.
Ripe banana adds natural sweetness and moisture to the batter, while shredded or desiccated coconut adds flavour and texture.
Then there’s the lime coconut drizzle.
Creamy coconut, fresh lime juice and zest, vanilla and a little sugar are cooked together until slightly thickened, creating a sauce that’s sweet, creamy and tangy.
That little hit of lime cuts through the sweetness beautifully.
What You’ll Need
The complete quantities and methods are in SkinnyAsia 2, but the main ingredients are easy to find:
For the pancakes:
- Ripe banana
- Coconut cream
- Self-raising flour (gluten-free if required)
- Shredded or desiccated coconut
- Butter
- Eggs
- Brown or coconut sugar
- Vanilla
- Baking powder
For the lime coconut drizzle:
- Coconut cream
- Fresh lime juice
- Lime zest
- Brown or coconut sugar
- Vanilla
- Cornflour
The Riper the Banana, the Sweeter the Pancakes
This recipe is a great way to use up those ripe bananas sitting in the fruit bowl.
As bananas ripen, they become softer and sweeter, which makes them perfect for blending through pancake batter.
For our Low FODMAP variation, however, we recommend using a firmer banana and combining it with tinned pineapple instead.
Don’t Skip the Lime Coconut Drizzle
The pancakes are lovely on their own, but the Lime Coconut Drizzle is what makes this recipe.
Coconut cream is combined with fresh lime juice, zest, vanilla and a little sweetness, then gently cooked and thickened.
Drizzle it generously over a warm stack of pancakes just before serving.
Make Them a Little Fancy
Want to turn them into a proper weekend brunch?
Slice some extra banana and pan-fry it in a little butter until golden and caramelised.
Pile the banana over your pancakes, spoon over the warm lime coconut drizzle and serve immediately.
Simple, but very good.
Dietary & Recipe Variations
GLUTEN FREE
Use gluten-free self-raising flour.
DAIRY FREE
Use dairy-free butter for the batter and cooking.
EGG FREE
Replace the eggs with Greek yoghurt.
SUPER SKINNY
Replace the light coconut cream with light coconut milk.
PALEO
Replace the self-raising flour with almond flour and use the adjusted quantities of egg and baking powder included in the recipe. Use coconut oil instead of butter and cook smaller pancakes gently over low heat.
LOW FODMAP
Use firm banana rather than very ripe banana and replace half the banana with drained tinned pineapple. Use gluten-free self-raising flour.
HALVED / DOUBLED
This recipe can easily be halved or doubled.
How to Serve Coconut Banana Pancakes
Stack the pancakes while they’re still warm and spoon over plenty of Lime Coconut Drizzle.
For an extra-special breakfast or brunch, add those pan-fried banana slices on top.
They’re perfect for a lazy weekend breakfast, brunch with friends or even dessert.
Get the Recipe
The complete Coconut Banana Pancakes with Lime Coconut Drizzle recipe, including Thermo cooker and conventional methods, the Lime Coconut Drizzle and all dietary variations, is available in SkinnyAsia 2.
From the Testing Team
- Angie G. – Made for brunch today. They tasted delicious and that sauce is soo good, at perfect consistency & its drinkable
Cooked the pancakes in a non-stick pan, about 1.5 min one side then flipped and cooked 1 min on other side. Nice texture and fluffy. Favorite pancakes 
Served topped with caramelised banana slices and drizzled with the sauce - Veronica B. – Ooooooooh wow just tested these for Sunday brunch!!! AMAZING!! made them Glutenfree and this recipe is perfect, I didn’t need to change anything, maybe double the drizzle
so good 
but seriously nothing needs to change they are absolutely perfect the way they are 
I’d pay for these at a Cafe hands down, yummm!! - Amanda E. – Yummmmm! These are delicious!!! Kids were surprised when I said they weee having pancakes for lunch A big winner!
Some other Thermomix Breakfast recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- eggs
- baking powder
- brown sugar
- cornflour
- salt
- self-raising flour
- shredded coconut
- tin light coconut cream
- vanilla bean paste
- banana
- fresh lime juice
- lime zest
- butter
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can I use overripe bananas for Coconut Banana Pancakes?
Yes. Ripe, soft bananas work particularly well because they’re naturally sweeter and blend easily into the batter. If you’re making the Low FODMAP variation, use a firmer banana instead and follow the pineapple substitution included in the recipe.
What is the Lime Coconut Drizzle made from?
It’s a simple warm sauce made with coconut cream, fresh lime juice and zest, vanilla and a little sugar, lightly thickened with cornflour. It’s creamy and sweet with enough fresh lime to give the pancakes a lovely tangy finish.