Coconut Pancakes

Transform your breakfast routine with these heavenly Coconut Pancakes, a tropical twist on a classic morning favorite. Infused with shredded unsweetened coconut and creamy coconut milk, each bite delivers a rich, nutty flavor that’s perfectly balanced with the light, fluffy texture of the batter. With a touch of vanilla and just a hint of sweetness, these golden pancakes are easy to whip up in under 30 minutes, making them ideal for busy mornings or indulgent weekend brunches. Serve them warm with a drizzle of maple syrup or a sprinkle of toasted coconut flakes for a deliciously decadent finish. Whether you’re a coconut lover or looking for a gluten-free adaptation with coconut flour, this recipe is versatile and irresistibly satisfying. Perfect for family gatherings or as a crowd-pleasing brunch centerpiece!

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Shredded unsweetened coconut
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 2 tablespoons Granulated sugar
• 1 large Egg
• 0.75 cup Coconut milk
• 2 tablespoons Vegetable oil or melted coconut oil
• 1 teaspoon Vanilla extract
• 1 tablespoon Butter or oil for greasing the pan
• 0 Maple syrup or additional coconut flakes for topping (optional)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, shredded unsweetened coconut, baking powder, salt, and sugar until well combined.

Step 2

In a separate bowl, beat the egg, then stir in the coconut milk, vegetable oil or melted coconut oil, and vanilla extract.

Step 3

Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing – the batter should be slightly lumpy.

Step 4

Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.

Step 5

Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form an even circle.

Step 6

Cook the pancakes for 2-3 minutes or until small bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown on the other side.

Step 7

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed.

Step 8

Serve the pancakes warm, topped with maple syrup, additional coconut flakes, or your favorite pancake toppings.

Nutrition Facts

Serving size	(497.8g)

Amount per serving	% Daily Value*
Calories	1387.5

Total Fat 76.0g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 251.0mg	0%
Sodium 1513.1mg	0%
Total Carbohydrate 160.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 53.6g
Protein 22.1g	0%

Vitamin D 62.9IU	0%
Calcium 80.0mg	0%
Iron 8.1mg	0%
Potassium 535.4mg	0%

*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.

Source of Calories

Fat: 48.4%

Protein: 6.2%

Carbs: 45.4%