Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spiced Banana Orange Pancakes with Raisins and Coconut Recipe

★★★★★

4.8 from 122 reviews
  • Author: Cleo
  • Total Time: 20 minutes
  • Yield: 8 small pancakes 1x
  • Diet: Gluten Free

Description

These Spiced Pancakes are a flavorful and healthy twist on the classic breakfast favorite, made with ripe sugar bananas, aromatic spices, and a hint of orange zest. Lightly sweetened with raisins and topped with unsweetened shredded coconut, these pancakes are cooked on the stovetop to golden perfection, delivering a warm and comforting start to your day.

Ingredients

Scale

Dry and Spice Ingredients

  • 1 tablespoon Raisins
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Nutmeg
  • 1/8 teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Unsweetened Shredded Coconut

Fresh Ingredients

  • 2 Sugar Bananas
  • 1 Orange (for zest)
  • 2 Eggs

Cooking Fats

  • 1 tablespoon Coconut Oil

Instructions

  1. Prepare the Pan: Place your pan on medium-low heat and add 1 tablespoon of coconut oil. Ensure the heat is low enough to prevent the oil from sizzling or smoking while preparing your batter.
  2. Mash the Bananas: Slightly mash the 2 sugar bananas to create a soft base for your batter.
  3. Grate the Orange Peel: Using a fine grater, zest the orange peel to gather about 1/2 teaspoon of orange rind, adding a fresh citrus note.
  4. Blend the Batter: In a blender or magic bullet, combine the mashed bananas with the ground cinnamon, eggs, orange rind, ground ginger, nutmeg, cloves, and vanilla extract. Blend until the mixture is smooth and well combined.
  5. Add Raisins: Stir in 1 tablespoon of raisins to the blended batter, mixing thoroughly to distribute evenly.
  6. Cook the Pancakes: Slightly increase the heat on your pan. Spoon about 1 tablespoon of the batter per pancake into the pan, filling it with small rounds. Cook for approximately 1 minute, lifting the edges gently to check for golden browning.
  7. Flip and Finish: Carefully flip each pancake and cook for another 30 seconds to 1 minute until both sides are golden brown. Repeat the process until all batter is used, adding more coconut oil if needed.
  8. Serve: Serve the pancakes warm, sprinkled generously with 2 tablespoons of unsweetened shredded coconut. These pancakes keep well for a day in an airtight container and make a great snack for school or work.

Notes

  • Use ripe sugar bananas for natural sweetness and better mashability.
  • Keep the pan temperature low to prevent burning while achieving even cooking.
  • Feel free to substitute raisins with other dried fruits like chopped dates or cranberries.
  • For a vegan option, substitute eggs with flax eggs or chia eggs.
  • These pancakes can be stored in an airtight container at room temperature for up to 24 hours.
  • Adding a little extra coconut oil before cooking new batches helps prevent sticking.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Spiced pancakes, banana pancakes, gluten free breakfast, coconut pancakes, cinnamon pancakes, easy breakfast recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cleobrixton.com/spiced-banana-orange-pancakes-with-raisins-and-coconut-recipe/