Comments on: Banana Coconut Stuffed Pancakes

By: John macleod

John macleod — Wed, 25 Oct 2017 07:34:53 +0000

Hahahhah love the office quote! Just made these in my villa in Bali.. they were delicious! Love your blog

By: Erin

Erin — Fri, 31 Mar 2017 19:23:31 +0000

I have made this recipe so many times that it really isn’t fair not to come back and comment on it. It has become my “go-to” pancake recipe. In fact, since I am not much of a morning person but do occasionally like to make my kids a hot breakfast before school I have made “mixes” of this to speed things up. I use a regular mason jar, layer in all the ingredients including the flaxseed (seems to work fine and cuts out a step). Then I just have to pour soymilk into a pyrex, splash in some vanilla and mix. I don’t always do the full banana/coconut stack. They’re just as good plain or with blueberries or whatever tossed in. For flour I have never used spelt but white whole wheat works perfectly. Delicious.

By: 10 Recipes You Need to Make for Mother's Day - Eat Within Your Means

10 Recipes You Need to Make for Mother's Day - Eat Within Your Means — Fri, 06 May 2016 20:04:35 +0000

[…] 7. Banana Coconut Stuffed Pancakes […]

By: godskidglo

godskidglo — Tue, 03 Jun 2014 00:08:18 +0000

Ok, so we tried these again today (and on a side note for others who mentioned not liking coconut, we made these just like pancakes without the bananas OR coconut, mostly bc my kids aren’t crazy about either!) and since last time Anna had mentioned that they tasted sort of like french toast, we decided to add a bit of cinnamon to the batter about halfway through. SO, we had some with and some without cinnamon and the outcome is that we LOVE them with cinnamon added to the batter! Yummy gf “french toast”!

Oh, and I have used Bob’s Red Mill GF flour blend each time and they come out perfectly yummy! I do have one spot on my non-stick pan that has lost its “non-stickiness”, so I make sure to spray liberally with cooking spray, especially in that one spot and I don’t have a problem with them sticking!

Thanks for these yummy recipes! Your timing with your food blog is perfect for us, since we are trying to change alot of things with the way we eat and your blog has been a big help, so keep those yummy recipes coming, Beth! 🙂

By: Mona

Mona — Mon, 02 Jun 2014 21:12:17 +0000

In reply to Beth. Thanks for the feedback, Beth. I guess I learned something today!

By: Beth

Beth — Mon, 02 Jun 2014 19:29:56 +0000

In reply to Mona. Hi Mona, thanks for your feedback. I'm certain that the substitution of the buttermilk had an impact on the leavening. I know that two tablespoons of baking powder seems like a lot, but without another acid (such as vinegar or lemon juice as I do sometimes use to curdle soymilk), it works on its own in this recipe. In my experience, it's rare that substitutions in quickbread recipes work out perfectly in the same proportions. I'm confident that the recipe works as written, as I've had feedback from several testers and have made it myself many times. If you make them again with the buttermilk, I would definitely reduce the baking powder. As for the sticking, the original recipe doesn't include oil in the batter (on purpose), but I do call for a nonstick griddle to account for this. You might try adding a tablespoon of oil to the batter, but personally I always use seasoned cast iron or a nonstick griddle for pancakes rather than steel because of the sticking problem. Thanks for trying them, and I'll be happy to help suggest modifications if you like!

By: Mona

Mona — Mon, 02 Jun 2014 17:41:30 +0000

Hi, my pancakes didn’t quite work out… They were too fluffy and kept sticking to the electric griddle (it is steel, but the last pancake recipe I used in it turned out perfectly) and I had to use tons of oil and they kept getting smashed as I tried to detach them… They tasted fine, but not like regular pancakes as the texture ended up being quite different.
Notes:
I used a gluten-free flour mix (I think rice flour, sorghum, potato starch and arrowroot starch).
I used buttermilk because I’m not vegan and it’s what I had on hand.
I thought 2 tablespoons of baking powder sounded like too much, but I shrugged and went ahead with it anyway. Are you sure it isn’t 2 teaspoons?
The only other factor I think might be relevant is that buttermilk is a bit more acidic than other milk or milk substitutes (I assume, since it tastes sour, and I know of a homemade substitute where you add vinegar to milk and let it curdle) so it might be the reaction of that with the baking powder. But again, the last pancake recipe I tried also used buttermilk, and it was fine (it used both baking powder and baking soda, but in far smaller amounts).

By: Beth

Beth — Fri, 16 May 2014 18:57:45 +0000

In reply to jacklynd0239. Hi Jacklyn! I totally have a picture in my head of whole green bananas stacked between pancakes. :)

By: jacklynd0239

jacklynd0239 — Fri, 16 May 2014 18:47:26 +0000

I wish my bananas weren’t green! I totally wanna stack them in between my pancakes now 🙂

By: Beth

Beth — Tue, 13 May 2014 18:44:09 +0000

Thanks so much, Cassie! That photo was from my first ever “real” food photography shoot, so you have made my day with that comment. I love your site, by the way!