Make this Coconut Pancakes Recipe whenever you’re craving a fluffy, golden-brown flapjack with a tropical twist!
When it comes to a favorite breakfast food, pancakes might be my top choice. My mom used to make stacks of golden-brown buttermilk pancakes on the weekends, so there’s just something so comforting to me about a pancake-filled morning. As I’ve gotten older, I’ve loved to play around with pancake recipes, and ones that incorporate coconut are always a hit.
These pancakes are the ideal breakfast to make when you’re craving something a little bit tropical but also want the comfort of a buttery, golden-brown stack of flapjacks. While many coconut pancakes call for using coconut flour, this recipe actually uses all-purpose flour. For this recipe, you’ll get the subtle coconut flavor from coconut sugar, shredded coconut, coconut milk, and coconut oil. While you could also mix in coconut flour, you’ll have to be sure to adjust your amounts accordingly. Coconut flour is known to be gritty once cooked, so keeping with the recipe as it calls for is key if you don’t have familiarity with this particular flour.
Regardless, the result is a mouthwatering rendition of a favorite breakfast meal. This easy-to-follow recipe combines the creamy richness of coconut milk, the tender sweetness of shredded coconut, and the rich, flavorful depth of coconut sugar. The result is a delightful stack of golden pancakes that’ll bring an island-inspired twist to your typical morning breakfast or brunch.
Are These Coconut Pancakes Healthy?
These pancakes are perfectly healthy as part of a well-rounded diet. If you’re wanting to boost the nutritional content in these fluffy flapjacks, it’s fairly easy to do so. For example, adding ¼ cup flax meal will provide additional fiber and omega-3s. Instead of just using maple syrup, try topping with plain yogurt and a pile of fresh fruit. If you’d like to make the pancakes vegan, use a flax egg. In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg. For extra fiber, use whole-wheat pastry flour. If you’re watching your sugar intake, you can easily leave out the sugar.
The Secret To The Perfect Pancake
When it comes to making pancakes with the ideal texture (cooked through but not dried out) temperature is key. Too warm, and you’ll burn the outside of the pancake while keeping the inside raw. It’s best to keep your stove on medium-low heat, adjusting as needed. Watch closely to see if the pancakes are bubbling before flipping, and flip only once. Keep the stack of pancakes warm in the oven (250°F or lower) until you’re ready to serve. If possible, leave them wrapped gently in an oven-safe towel, as this will keep moisture in.
How Do I Store Leftovers?
Once pancakes have cooled, store in the fridge for up to 1 week. For proper storage, use parchment paper to put in between each individual pancake before wrapping the entire stack in aluminum foil. You can also freeze them this way, keeping them stored for up to 3 months before consuming.
Serving Suggestions
These coconut pancakes are quite versatile. They’re simple and delicious just as they are, or you can dress them up a bit with some extra toppings. Like nuts in your pancakes? Grind some walnuts and throw in a quarter cup or so, or use as a topping. Add fruit, such as fresh blueberries. You could also get fancy and top your pancakes with Roasted Strawberries or a decadent drizzle of Salted Caramel Sauce. A nice drink, such as this Iced Latte, would also go well with these pancakes.
For other coconut-inspired dishes, try our Air-Fryer Coconut Shrimp, Coconut Curry, or my personal fave, this hearty bowl of creamy Vegan Coconut-Curry Lentil Soup.
Ingredients
- 1 1/4 cups all-purpose flour I like to use whole-wheat pastry flour but all-purpose works
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- 1 large egg beaten (free-range if possible)
- 1/2 cup almond milk
- 3/4 cup light coconut milk canned
- 1 tablespoon coconut oil melted (plus extra for cooking)
Instructions
- In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt. Gently fold in the unsweetened shredded coconut.
- In a separate bowl, beat the egg and then mix in the almond milk and light coconut milk until well combined. Pour in the melted coconut oil, stirring continuously.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir everything together, just until combined, being careful not to overmix to ensure your pancakes stay fluffy.
- Heat a nonstick skillet or griddle over medium heat, and brush with a little coconut oil to prevent sticking.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 minutes.
- Flip the pancakes carefully and cook for another minute or until they are golden brown and cooked through.
- Serve the pancakes hot with your choice of toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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