Coconut pancakes are light and fluffy, made with coconut milk and shredded coconut for a tropical twist. They’re quick to prepare and perfect for breakfast.
Coconut pancakes are light and fluffy, made with coconut milk and shredded coconut for a tropical twist. They’re quick to prepare and perfect for breakfast.
Combine the flour (in a large mixing bowl), granulated sugar, baking powder and salt. Stir well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, mix the coconut milk, egg, melted coconut oil and vanilla extract until fully blended.
Gradually pour the wet ingredients into the dry mixture while stirring gently. Mix until just combined, then fold in the shredded coconut. Do not overmix; a few lumps are fine.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Heat a non-stick skillet or griddle over medium heat and lightly grease it with additional coconut oil.
(see also: red velvet pancakes recipe)
Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for 1-2 minutes until golden brown.
Stack the pancakes on a serving plate and add your desired toppings, such as coconut syrup, toasted coconut flakes or sliced bananas.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Mixing bowl, whisk, non-stick skillet, spatula
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I appreciate your interest. Enjoy!