Breakfast for 4

Banana Coconut Pancakes

Name: Banana Coconut Pancakes
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 3 tbsp granulated sugar; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp kosher salt; 1 very ripe banana; 1 large egg; 1/3 cup vegetable oil; 1 cans (14 oz) full-fat canned coconut milk; 1/2 cup sweetened shredded coconut (optional); 1 cup fresh california blueberries (optional); whipped cream (optional); 1 cup california strawberries (optional); 2 tsp vanilla extract

$5.76for 430 minServes 4

Banana coconut pancakes cook on a greased skillet until golden, then receive berries, coconut, and whipped cream.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bananas, 0.3 lb$0.62/lb typical	0.3 lb	$0.17Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Coconut milk, 14 oz$0.14/oz typical	14 oz	$1.96Typical price
	Shredded coconut, 0.75 oz$0.30/oz typical	0.75 oz	$0.22Typical price
	Berries, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
Total for the servings shown		$5.76

Pantry staples you likely have

FlourSugar and brown sugarBaking powder and sodaSalt and pepperOlive and cooking oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts

Typical price

$1.44 per serving$5.76 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups all purpose flour
3 tbsp granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 very ripe banana
1 large egg
1/3 cup vegetable oil
1 cans (14 oz) full-fat canned coconut milk
1/2 cup sweetened shredded coconut (optional)
1 cup fresh california blueberries (optional)
whipped cream (optional)
1 cup california strawberries (optional)
2 tsp vanilla extract

Steps

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
Mash the banana in a second bowl, then whisk in the egg, coconut milk, oil, and vanilla.
Stir the wet mixture into the dry ingredients until just combined, then fold in the shredded coconut.
Heat a lightly oiled large skillet or griddle over medium heat.
Cook quarter-cup portions for 2 to 3 minutes per side, until golden and cooked through.
Top the pancakes with strawberries, blueberries, and whipped cream.