Fruit-Infused American Pancakes with Banana, Apple & Coconut
These fruit pancakes bring natural sweetness from banana, apple and coconut directly into the batter. As the pancakes cook, the fruit caramelizes gently in the pan, creating soft, fluffy pancakes with less added sugar. A simple homemade breakfast that feels indulgent while staying balanced.
Ingredients
Pancake batter
- 200 g wheat flour
- 2 tsp baking powder
- 1 pinch salt
- 1 tbsp sugar
- 300 ml soy milk
- 2 tbsp coconut oil
Fruit topping
- 1 apple thinly sliced
- 1 banana sliced
- 2 tbsp coconut flakes
Instructions
- In a bowl mix flour, baking powder, salt and sugar. Add soy milk and whisk until a smooth batter forms.
- Heat a pan over medium heat and add a small amount of coconut oil.
- Pour a small ladle of batter into the pan. Depending on the size of the pancakes and your pan, you can cook up to 4 at the same time. Immediately place slices of banana, apple or coconut flakes on the still-raw surface of each pancake.
- Cook for about 2–3 minutes, until small bubbles form on top and the edges begin to set.
- Flip the pancake carefully and cook the fruit side for another 1–2 minutes until golden brown.
Notes
Plant-Based Protein Boost: Add a spoonful of soy yogurt or a small handful of chopped nuts when serving to gently increase protein and satiety.
Make It Lighter: Serve the fruit pancakes with plain yogurt, soy yogurt, or a small bowl of fresh berries. The added protein and volume help balance the plate so fewer pancakes feel satisfying while keeping the breakfast steady and nourishing.