Coconut Cornmeal Pancakes
Fluffy, golden, and irresistibly aromatic, these Coconut Cornmeal Pancakes are a delightful twist on a breakfast classic! Combining the subtly sweet crunch of cornmeal with the creamy richness of coconut milk and shredded coconut, these pancakes deliver a unique flavor and texture that's both hearty and indulgent. Lightly sweetened and infused with a hint of vanilla, they’re quick and easy to whip up in just 30 minutes, making them perfect for busy mornings or leisurely weekend brunches. Whether served with a drizzle of maple syrup, fresh fruit, or an extra sprinkle of coconut, these tropical-inspired pancakes are sure to elevate your pancake game. A must-try for coconut lovers and anyone searching for a gluten-friendly* breakfast treat!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Coconut milk
- 1 Egg
- 0.25 cup Unsweetened shredded coconut
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the coconut milk, egg, shredded coconut, vanilla extract, and melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter can be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circular shape if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a sprinkle of extra shredded coconut.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 45.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 61 mg | 5% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 762 mg | 16% | |
*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.
