I have this thing with tropical flavors. I just can’t seem to get enough of them!
My smoothies, our tacos and now breakfast all seem to have a slight pina colada feel to them… You know, that lying-on-a-beach-with-the-warm-sun-beaming-on-your-body type of feeling. Sounds nice, right?
Anyone else closing their eyes, day dreaming about the Caribbean at the moment?
No? Just me?
Toasted coconut and banana sourdough pancakes have rapidly become a favorite of both the kids and myself. I thought they wouldn’t like the slight tang of the sourdough at breakfast, but boy was I wrong!
The first time I made them, the kids didn’t even blink at the taste. Not only did they eat them, but they devoured them. The way they gobbled up those pancakes, you’d think I never fed my kids. There wasn’t a single pancake left!
Ever since, I’ve been doubling this recipe and restricting pancakes to breakfast only, just so that they last beyond that first day… because a double batch of pancakes on one day really means less work on other days!
Why Sourdough Pancakes?
The health benefits of sourdough are outstanding. One of the main reasons I love sourdough, is because your body can more easily absorb the nutrients in the grain. (Science-y people call that bioavailability.) The nutrients in grains are protected by a enzymes called phytates.
Our bodies have to work very hard to break down phytates to get to the nutrients. So, when you break them down by making sourdough or soaking your grain, you start the process for your body. Then it is much easier on our digestive systems to get those nutrients found in grains.
Plus, this recipe is truly ideal if you’re actively working on or feeding your existing sourdough starter. It feels like such a waste to pour excess starter down the drain, doesn’t it? Instead, pour off the excess into a 16oz glass jar (I like these or you can remove labels and repurpose). Then keep the jar in the fridge and when it’s full, make pancakes!
Toasted Coconut and Banana Sourdough Pancakes
Also, this recipe doesn’t require a fully active starter. You can easily rack up a couple cups of excess starter with a week and no feeding is required before using it in this recipe. Just pull the jar of starter out of the fridge the night before you plan to make pancakes and let it sit on the counter. This gives the yeast a chance to “warm up” to the environment and do their job.
Personally, I’ve been feeding my starter with 1/4 cup of flour each morning and night and I’ve found that it’s just the right amount for a double batch of pancakes on Monday and a batch of sourdough bread on Thursday.
If you want to be SUPER efficient, grind your own wheat berries (without a grain mill) on Monday while the pancakes are cooking. Store it in the freezer and use that freshly ground flour to feed your starter for the rest of the week!
Toasted Coconut and Banana Sourdough Pancakes
- 1 cup shredded or flaked coconut, toasted (see recipe for directions)
- 2 Tbsp coconut oil, melted
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
- 3 Tbsp honey
- 1 banana
- 2 cups sourdough starter
- Spread shredded or flaked coconut on a single layer on a cookie sheet. Place in the oven and set the temperature to 350 degrees. The heat will cause the natural oils of the coconut to release and in turn toast the coconut. With a spatula, stir and/or shake the coconut every 1-2 minutes until coconut is light to medium brown. Note: Do not leave the kitchen while toasting coconut. Once the oils are released the toasting process goes very quickly. Brown coconut is good. Black coconut is not so good.
- While the coconut is toasting, preheat a griddle to 350 degrees or a skillet to medium. Melt coconut oil in a large mixing bowl. Add egg, baking powder, vanilla and honey and whisk thoroughly. Slice the banana into the bowl and combine well. If you prefer smaller pieces of banana in the pancakes, mash slightly while mixing.
- Add toasted coconut when done and mix well. Finally, measure and add sourdough starter, mixing well into the batter.
- Pour approximately 1/4 cup of batter onto the griddle or skillet. Cook pancake until it is bubbly on top and cooked on the edges, approximately 2-3 minutes. The edges will not necessarily turn brown.
- Flip and cook the pancake for another 2-3 minutes, removing from the griddle or skillet when the bottom is golden to medium brown.
- Serve with maple syrup or honey. Yields 6-8 pancakes.
Additional Recipe Tips
- Gluten-Free Option: Use a gluten-free sourdough starter.
- Dairy-Free: Use 1 Tbsp of ground flax seed meal and 3 Tbsp water in place of egg.
- Coconut oil lends a hint of sweet to the pancake, in addition to complimenting the flavor of toasted coconut. Depending on your family’s preferences, you may be able to reduce the amount of honey used in the recipe. The sweet honey balances out the tang of the sourdough, so prepare the recipe as-is the first time and reduce the honey on the second batch if you think your family can handle a less-sweet pancake.
- Butter can be substituted for coconut oil if you have none available.
- Hate bananas? We’ve also made this recipe with chopped apple instead of banana and it was just as delicious. In addition, mangos or peaches would also be an excellent choice!
- Looking for a plain sourdough pancake recipe? Omit the flaked coconut and banana and you have a clean slate to experiment with.
- Short on time? Try making these in a sheet pan! Yes, it really works! You can even double or triple the batch and freeze extras for later. Batch cooking is my life saver to get breakfast (or dinner) on the table fast.