Banana/Coconut Pancakes

Jordan lived in San Francisco in the Cole Valley area for a while, and I loved visiting her.  She lived in a charming apartment in a Victorian building, and the neighborhood was adorable.  A great restaurant called Crepes on Cole was located across the street, and we ate many meals there.  I consider it the best restaurant ever for breakfast.  Ironically, the well-known Zazie cafe was located around the corner, but I always thought Crepes on Cole’s breakfasts were so much better.

 

 

Mr. Right and I rode our bicycles from near Portland, OR to Newport Beach, CA a few years ago after Jordan had moved on.   We had a day off in San Francisco, and despite the fact that our hotel was all the way across the city, we took a 45-minute bus ride one way so that I could have their banana-coconut pancakes for breakfast.  That bus ride was sooooo worth it.  Since we don’t get to San Francisco that often, I came up with my own version of my breakfast favorite.

 

BANANA-COCONUT PANCAKES

 

1 1/2 cups flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 egg

3 tablespoons melted butter

1 1/4 cup milk

1/2  teaspoon vanilla extract

1 cup shredded coconut

1 banana, chopped

 

Sift flour, baking powder, and salt together.  Blend milk, butter, egg, and vanilla together and add to dry mix.  Add coconut and bananas.  Mix till just blended.  Don’t overmix or the pancakes could be tough.  Cook on a griddle set at 350 degrees.

 

Take care.