Coconut Lime Pancakes

I love lazy Sunday and my question is who doesn’t?  CH and I enjoyed a lazy Sunday after our busy day in Paris and I decided to whip up some comfort food, pancakes.  The idea sprung into my head while sleeping, as I literally woke up with the idea of Coconut Lime Pancakes (I actually wrote the idea of coconut lime pancakes down on a piece of paper, went to the bathroom, and then headed back to bed for a few more hours…weird, I know!)

I do not have a huge sweet tooth and I have to admit that I am not the biggest fan of pancakes – but when I woke up with the idea, I knew I had to create it.  CH devoured a batch of nutella/chocolate pancakes, which I will be sharing soon, but this recipe took the prize for the day.

They were absolutely delicious.  They were exactly what a perfect pancake should be, in my opinion, light, fluffy, with a hint of sweetness. These are literally the perfect spring/summer pancake.  I wish I had make more to keep in the fridge for the week, which I will definitely be doing soon.

If you are looking for a summer touch to your pancakes, or just something to switch up the usual, give these a try.

Enjoy!

Coconut Lime Pancakes (with banana)

Yield: ~8 pancakes
Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients:

• 1 ½ cups flour
• 1/2 cup oats
• 3 tbsp sugar
• ½ tsp salt
• 2 tsp baking powder
• 1/4 cup sour cream (or crème fraîche)
• 1/2 cup plain yogurt
• ¾ cup water
• 2 large eggs
• 1 tsp pure vanilla extract
• 3 medium brown bananas, mashed well
• 1/2 cup finely grated coconut
• juice of 2 limes
• zest of 1 lime, grated
• butter/margarine for cooking

For garnish/serving:

• 1/4 lime, sliced thinly
• 2 – 4 tsp grated coconut
• 2 – 4 tsp fine sugar/powdered sugar

Directions:

In a large bowl, combine flour, oats, sugar, salt, baking powder and coconut.  Stir to combine.

In a separate bowl, gently whisk together the eggs, sour cream, yogurt, water, vanilla extract, mashed bananas, lime juice and lime zest.

Slowly add the liquid mixture to the dry ingredients, whisking together as you go.

Heat a large non-stick frying pan over medium-high heat.  Grease pan with butter or margarine.  Add 4 scoops of the pancake mixture to the pan (about 1/4 cup each).

Cook until browned on the bottom and bubbles begin to appear in the middle of the pancake.

Flip the pancakes and cook for additional 1 – 2 minutes.  Repeat with remaining batter.

Serve immediately with a slice of lime and a light dusting of grated coconut and sugar.

Enjoy!

Coconut Lime Recipe a JBean Cuisine Original – Pancake Recipe Adapted From So Tasty So Yummy