Coconut Pancakes
Transform your breakfast routine with these heavenly Coconut Pancakes, a tropical twist on a classic morning favorite. Infused with shredded unsweetened coconut and creamy coconut milk, each bite delivers a rich, nutty flavor that’s perfectly balanced with the light, fluffy texture of the batter. With a touch of vanilla and just a hint of sweetness, these golden pancakes are easy to whip up in under 30 minutes, making them ideal for busy mornings or indulgent weekend brunches. Serve them warm with a drizzle of maple syrup or a sprinkle of toasted coconut flakes for a deliciously decadent finish. Whether you’re a coconut lover or looking for a gluten-free adaptation with coconut flour, this recipe is versatile and irresistibly satisfying. Perfect for family gatherings or as a crowd-pleasing brunch centerpiece!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Shredded unsweetened coconut
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 0.75 cup Coconut milk
- 2 tablespoons Vegetable oil or melted coconut oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or oil for greasing the pan
- Maple syrup or additional coconut flakes for topping (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, shredded unsweetened coconut, baking powder, salt, and sugar until well combined.
In a separate bowl, beat the egg, then stir in the coconut milk, vegetable oil or melted coconut oil, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing – the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form an even circle.
Cook the pancakes for 2-3 minutes or until small bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown on the other side.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with maple syrup, additional coconut flakes, or your favorite pancake toppings.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 53.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 80 mg | 6% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 535 mg | 11% | |
*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.
