Dwayne “The Rock” Johnson’s Banana and Coconut Pancakes
Fluffy banana and coconut pancakes inspired by a bold, energizing breakfast. Naturally sweet from ripe bananas with a gentle coconut crunch, these pancakes are thick, soft, and perfect for a satisfying start to the day.
Ingredients
Scale
- 180 grams all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- 240 ml milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 50 grams unsweetened shredded coconut
- 2 tablespoons butter, melted
- 1 tablespoon oil or butter for cooking
Instructions
- Heat a nonstick skillet over medium heat and lightly grease with oil or butter.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, combine mashed bananas, eggs, milk, sugar, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the shredded coconut.
- Let the batter rest for 5 minutes.
- Scoop about 60 ml of batter onto the heated skillet for each pancake.
- Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden brown.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with sliced bananas, extra coconut, and maple syrup if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use very ripe bananas for the best natural sweetness.
- Cook on medium heat to prevent burning the coconut.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet or toaster.