Coconut Pancakes
Fluffy, golden-brown pancakes infused with rich coconut milk and studded with sweet, shredded coconut. A tropical twist on a breakfast classic, perfect for a weekend brunch. Drizzle with maple syrup and enjoy a taste of paradise.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and sweetened shredded coconut until well combined. This ensures the leavening agents are evenly distributed.
- 2
In a separate medium bowl, lightly beat the egg
- a.Then, whisk in the full-fat coconut milk, 2 tablespoons of melted coconut oil, and the vanilla extract until the mixture is smooth.
- 3
Pour the wet ingredients into the bowl of dry ingredients
- a.Use a spatula to gently fold them together until just combined. The batter should be lumpy; do not overmix. Let the batter rest for 5-10 minutes to allow the gluten to relax and the baking powder to activate.
- 4
Heat a non-stick skillet or griddle over medium heat
- a.Add a small amount of coconut oil to grease the surface. You'll know it's ready when a drop of water sizzles and evaporates quickly.
- 5
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake
- a.Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear dry and set.
- 6
Step 6
- a.Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter, adding more coconut oil to the griddle as needed between batches.
- 7
Serve the pancakes immediately while warm
- a.Stack them on a plate and garnish with toasted coconut flakes, fresh berries, or sliced banana, and drizzle generously with maple syrup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, be careful not to overmix the batter. A few lumps are perfectly fine and expected.
- 2Letting the batter rest is a crucial step. It allows the baking powder to activate, resulting in a lighter, airier texture.
- 3Use a 1/4 cup measuring cup or an ice cream scoop to portion the batter for consistently sized pancakes.
- 4For an extra layer of flavor, lightly toast the shredded coconut in a dry pan until fragrant before adding it to the batter.
- 5Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest of the batch.
- 6Ensure your coconut milk is at room temperature. If it's cold, it can cause the melted coconut oil to solidify into clumps.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
VeganVegan
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) or 1/4 cup of mashed banana.
Flavor BoostFlavor Boost
Add 1/4 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Extra FruityExtra Fruity
Fold in 1/2 cup of diced pineapple, mango, or mashed banana into the batter for a more tropical taste.
Why this is on our healthy list.
Source of Healthy Fats
Coconut milk and oil are rich in medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. MCTs are readily used by the body for energy.
Provides Dietary Fiber
The shredded coconut in these pancakes contributes to your daily fiber intake, which is important for digestive health and maintaining stable blood sugar levels.
Frequently asked questions
A serving of three coconut pancakes (without toppings) contains approximately 450-500 calories, depending on the exact ingredients used. Toppings like syrup and fruit will add to the total calorie count.