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Tropical Banana Coconut Flax Pancakes

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms


Tropical Banana Coconut Flax Pancakes

In a large bowl, whisk the dry ingredients (the first 8 ingredients listed). In a separate bowl, whisk the wet ingredients; egg, milk, and coconut oil. Add the wet ingredients into the dry mixture and stir until combined.  If the batter appears too thick, add milk to thin it to your liking. On a preheated pan or griddle, melt coconut oil and distribute evenly. Scoop ¼ batter onto the pan and allow to spread out. Once pancakes begin to set, add the fresh banana slices. Cook over medium heat for 2-3 minutes depending on the size of your pancakes. The bottoms should be golden before you flip them. Flip the bananas and cook 1-2 minutes longer or until that side of  the pancake is golden.  Serve with more bananas, coconut shavings, or maple syrup!