Coconut Breakfast Pancakes
Start your morning with a tropical twist by whipping up these Coconut Breakfast Pancakes—a light and fluffy stack infused with the irresistible flavor of coconut. Made with a blend of all-purpose flour and shredded coconut, and enriched with creamy coconut milk and a hint of vanilla, these pancakes are a gluten-free-friendly delight that transforms a classic breakfast staple into something extraordinary. Thanks to a quick prep time of just 10 minutes, they’re perfect for busy mornings or leisurely weekend brunches. Whether drizzled with maple syrup, topped with a medley of fresh fruit, or finished with a sprinkle of extra coconut, these golden pancakes are a true treat for the taste buds. Easy to prepare and naturally dairy-free, they’re a must-try for coconut lovers and pancake enthusiasts alike!
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Ingredients
- 1 cup All-purpose flour
- 0.5 cup Shredded coconut (unsweetened)
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil or melted butter
- 1 tablespoon Butter or oil (for greasing the pan)
- 0 Maple syrup or fresh fruit (optional, for serving)
Directions
Step 1
In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, granulated sugar, and salt.
Step 2
In a separate bowl, whisk the egg until pale yellow, then stir in coconut milk, vanilla extract, and vegetable oil or melted butter.
Step 3
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine.
Step 4
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Step 6
Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set. Flip gently and cook for another 1-2 minutes, or until golden brown on the other side.
Step 7
Repeat with the remaining batter, greasing the pan as necessary between batches.
Step 8
Serve the pancakes warm, topped with maple syrup, fresh fruit, or additional shredded coconut, as desired.
Nutrition Facts
| Serving size | (516.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1515.4 |
| Total Fat 88.2g | 0% |
| Saturated Fat 47.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 250.5mg | 0% |
| Sodium 1429.0mg | 0% |
| Total Carbohydrate 164.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 53.6g | |
| Protein 23.3g | 0% |
| Vitamin D 62.8IU | 0% |
| Calcium 77.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 628.8mg | 0% |
Source of Calories