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Dark Chocolate Coconut Banana Bread Pancakes

dark chocolate coconut banana bread pancakes Side
Dark Chocolate Coconut Banana Bread Pancakes
  • Prep 20 min
  • Total 45 min
  • Servings 4

Coconut, bananas and dark chocolate are added to Bisquick Heart Smart Mix for these yummy pancakes topped with coconut honey syrup. MORE+ LESS-

Tieghan Gerard
December 17, 2013



cups Bisquick Heart Smart® mix
1 1/4
cups canned coconut milk (regular or reduced-fat)
tablespoons honey
tablespoons coconut (or canola) oil
teaspoon vanilla
ripe bananas, mashed
to 4 oz dark chocolate, chopped (I used the whole 4 oz!)

Coconut Honey Syrup

cup canned coconut milk
cup honey
teaspoon vanilla


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  • 1
    Start by making the pancake batter. Place Bisquick mix in medium bowl; add 1 1/4 cups coconut milk, 3 tablespoons honey, the oil, vanilla and egg. Mix until just combined, being careful not to overmix. Stir in mashed bananas. Let batter stand 5 to 10 minutes.
  • 2
    Meanwhile, make Coconut Honey syrup. Add 1/3 cup coconut milk and 1/3 cup honey to 1-quart saucepan; heat to boiling. Reduce heat; simmer about 10 minutes or until thickened and syrupy. Stir in vanilla. Set aside, and keep warm until ready to use.
  • 3
    Heat large skillet or griddle over medium heat. Spoon batter into rounds, and cook until bubbles form on top, 2 to 3 minutes. Add chocolate chunks as desired; turn and cook 1 to 2 minutes longer. Repeat with remaining batter. Serve hot with syrup. If syrup gets too thick, place it back on the stove with a tablespoon or so of coconut milk.

Expert Tips

  • For a sweeter more caramel-like syrup, mix 1/2 cup packed brown sugar with 1/2 cup coconut milk. Cook over medium heat, stirring constantly, until it comes to a boil. Boil 5 to 10 minutes or until it thickens into syrup; it will thicken slightly as it cools, too.
  • The syrup can be made ahead of time and re-warmed on the stove or in the microwave.
  • To freeze the pancakes, place them on waxed paper or cooking parchment paper-lined cookie sheet. Cover, and place in freezer 30 minutes. After 30 minutes, transfer pancakes to resealable freezer bag, and freeze. Thaw in microwave 2 to 3 minutes.

Nutrition Information

No nutrition information available for this recipe

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