Double Coconut Pancakes
Start your morning with a tropical twist by indulging in these irresistibly fluffy Double Coconut Pancakes! Made with rich, full-fat coconut milk and delicately toasted shredded coconut folded right into the batter, these pancakes deliver the perfect balance of sweetness and texture in every bite. The warm, golden-brown pancakes are incredibly easy to prepare and come together in just 30 minutes, making them an ideal choice for a relaxed weekend breakfast or brunch. Garnish with extra toasted coconut for a delightful crunch and finish with a drizzle of maple syrup to elevate the tropical flavors. Whether you're a coconut lover or simply looking for a unique pancake recipe, these Double Coconut Pancakes promise to transport your taste buds to paradise!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 1 cup coconut milk (full-fat, canned)
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0.5 cup sweetened shredded coconut (toasted)
- 1 as needed vegetable oil or butter (for cooking)
- 0.25 cup additional toasted coconut for garnish
- 1 as needed maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well-combined.
In a separate bowl, whisk the coconut milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently using a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the toasted shredded coconut to distribute it evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter lightly with the back of a spoon to form an even circle.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with additional toasted coconut and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 124.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 136 mg | 10% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1337 mg | 28% | |
*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.
