Coconut Rum Banana Pancakes

Bring a taste of the Caribbean to your breakfast table with these sumptuous Coconut Rum Banana Pancakes

Flapjacks or Pancakes, no matter what you call them, this morning breakfast staple has found it's way into the galley of my ship, and I highly recommend it makes a home on yours. In preparation for National Pancake Day, September 26th I finally decided to bring my recipe to life - no need for a Pancake Puzzler Emote. Drop into Sanctuary Outpost - load up on Coconuts, Rum, and of course, Bananas and get that galley pan heated up! This Coconut Rum Banana Pancake recipe also happens to be lactose free, so the only rumbling you may hear will be from your cannons. Makes nine, four inch round pancakes. Serves 2-3, so your sloop or brig crew should be pretty happy!

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INGREDIENTS

• 1 1/2 cups all purpose flour

• 2 tbsp sugar

• 3 1/2 tsp baking powder

• ½ tsp salt

• 1 small-medium ripe banana

• ¼ cup coconut cream

• 1 ¼ cup almond milk plus 2 tbsp

• 2 tbsp coconut oil

• 1 egg

• ½ tsp each rum and coconut extracts

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INSTRUCTIONS

Start off with a mixing bowl and mash the ripe banana a the bottom. In a separate bowl whisk together the dry ingredients, then add them to the banana. Add in all the liquid ingredients except for the two tablespoons of almond milk. Whisk together until well blended. Let stand for 5-10 minutes.

Heat up your griddle on medium heat, coat with cooking spray. Check your batter, if too thick, add the two tablespoons of almond milk and whisk to get to a good consistency. Start with one 1/4 cup of pancake batter (remember, the first one is always wonky).

Let it cook through until you see the bubbles on top and the edges cooking through. About 2-3 minutes. Flip. Cook for another minute or two and flip to check.

Serve a stack of three or four immediately with toasted coconut, non-dairy butter, sliced bananas, and warm syrup.

Cheers!