Coconut Pancakes (Edit recipe)

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These fluffy coconut pancakes are the perfect way to bring a little tropical flavor to your breakfast table. Made with shredded coconut, coconut sugar, and coconut milk, they’re lightly sweet, incredibly soft, and full of delicious coconut flavor. They’re easy to make with simple ingredients and cook up golden and fluffy every time.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 4

Ingredients

2 cups All Purpose Flour, can sub gluten-free 1:1 baking blend
0.333 cup Coconut, Shredded, sweetened or unsweetened
2 Tbsp Coconut Sugar
1 Tbsp Baking Powder
0.25 tsp Salt
2 cups Coconut Milk, room temperature
2 Tbsp Coconut Oil, melted
2 whole Eggs, room temperature
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the flour, shredded coconut, sugar, baking powder, and salt.
In a separate bowl, combine the coconut milk, melted coconut oil, eggs, and vanilla, and whisk vigorously until smooth and fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps in the batter are okay. Set aside while you prepare the griddle/pan.
On a greased griddle or pan over medium-low heat, pour the batter (approximately ⅓ - ½ cup) and cook until bubbles form evenly in the pancake. Flip, and cook the other side until light golden. Repeat with the remaining batter.
Serve warm and top with butter, cashews, shredded coconut, and syrup if desired. Enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	578
Fat:	30 g
Carbohydrates:	56 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	139 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.