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Chef Janette “Puttie” Clark created the coconut banana pancake recipe that Dwayne Johnson shared. It makes six large pancakes, and the key technique is to mix the batter gently: leave it clumpy, then flip when bubbles appear and some have burst.
Ingredients for six large pancakes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3 tablespoons cane sugar
- 1/2 teaspoon sea salt
- 10 tablespoons unsweetened shredded coconut
- 2 medium bananas, diced small
- 2 eggs
- 1 cup coconut water
- 1 cup coconut milk
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 2 tablespoons melted unsalted butter, plus more for the griddle
- Extra-virgin olive-oil spray for the griddle
How to make the pancakes
- Sift the flour and baking powder into a large bowl. Add the sugar, salt, and shredded coconut, then mix lightly.
- In a separate bowl, lightly whisk the eggs, coconut water, coconut milk, whole milk, vanilla, coconut oil, and melted butter.
- Make a well in the dry ingredients and pour in the wet mixture. Stir just until combined; a clumpy batter is intended. Briefly fold in the diced bananas without overmixing.
- Heat a lightly oiled griddle to 275 degrees, or cook in a frying pan over medium heat. The recipe page does not specify a unit for 275 degrees, so treat it as the stated setting rather than assuming Fahrenheit.
- Pour about 1 cup of batter per large pancake, or 1/4 cup for smaller pancakes. Cook until bubbles appear and some burst, about 2–3 minutes. Flip carefully and cook the other side until brown and crisp, about 2–3 minutes.
- Serve warm. The recipe suggests 100 percent maple syrup.
Griddle or frying pan?
A griddle is optional: the recipe provides a griddle temperature, but also says a frying pan over medium heat works. Use whichever you have; no special cookware is required.
Who created the recipe, and how Johnson served it
ABC News identifies Clark as Johnson’s personal chef and credits her with creating the recipe. Clark said, “the better your ingredients, the better the outcome.” ABC reported that she and Johnson spent two months tweaking the recipe before settling on the final version.
Johnson’s Mother’s Day breakfast video showed the pancakes topped with peanut butter, maple syrup, and a pinch of brown sugar. Those toppings are a reported serving example; the recipe itself recommends maple syrup.
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