Coconut Breakfast Pancakes
Start your morning with a tropical twist by whipping up these Coconut Breakfast Pancakes—a light and fluffy stack infused with the irresistible flavor of coconut. Made with a blend of all-purpose flour and shredded coconut, and enriched with creamy coconut milk and a hint of vanilla, these pancakes are a gluten-free-friendly delight that transforms a classic breakfast staple into something extraordinary. Thanks to a quick prep time of just 10 minutes, they’re perfect for busy mornings or leisurely weekend brunches. Whether drizzled with maple syrup, topped with a medley of fresh fruit, or finished with a sprinkle of extra coconut, these golden pancakes are a true treat for the taste buds. Easy to prepare and naturally dairy-free, they’re a must-try for coconut lovers and pancake enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Shredded coconut (unsweetened)
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil or melted butter
- 1 tablespoon Butter or oil (for greasing the pan)
- Maple syrup or fresh fruit (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, granulated sugar, and salt.
In a separate bowl, whisk the egg until pale yellow, then stir in coconut milk, vanilla extract, and vegetable oil or melted butter.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set. Flip gently and cook for another 1-2 minutes, or until golden brown on the other side.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm, topped with maple syrup, fresh fruit, or additional shredded coconut, as desired.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 53.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 78 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
