Ingredients
Coconut Pancakes:
- 2 cups all purpose flour, or swap half for white whole wheat flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup shredded coconut, sweetened or unsweetened
- 2 cups unsweetened coconut milk (coconut milk beverage in a carton)
- 2 tablespoons melted coconut oil, or melted butter or vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Coconut Syrup (optional):
- 2 cups unsweetened coconut milk (coconut milk beverage in a carton)
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons maple syrup
- ¼ teaspoon pure vanilla extract
Optional Toppings:
- shredded coconut
- macadamia nuts
- sliced banana
- pineapple
- chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, and shredded coconut thoroughly to create a uniform dry mixture.
- Prepare Wet Ingredients: In a separate bowl, whisk together the coconut milk, melted coconut oil, eggs, and vanilla extract until fully blended.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. Let the batter rest for about 5 minutes while preheating and greasing the griddle. Adjust consistency by adding a tablespoon of flour if too thin, or coconut milk if too thick, but avoid overmixing.
- Cook Pancakes: Heat a greased griddle or non-stick skillet over medium-low heat. Using a ⅓ or ½ cup measure, pour batter onto the griddle. Cook until bubbles form evenly on the surface, then flip and cook until the underside is golden brown. Repeat with remaining batter.
- Make Coconut Syrup: In a small saucepan, whisk together coconut milk, sugar, cornstarch, and maple syrup. Simmer gently for 10-12 minutes, stirring occasionally, until the syrup thickens and is well combined. Remove from heat and whisk in vanilla extract. Refrigerate and whisk before serving as needed.
Notes
- The shredded coconut in the batter can be either sweetened or unsweetened, depending on your preference.
- If the pancake batter is too thick or thin, adjust with small amounts of flour or coconut milk respectively to achieve the desired consistency.
- Cook pancakes on medium-low heat to ensure they cook through without burning.
- The coconut syrup is optional but adds a deliciously rich and sweet topping that complements the pancakes perfectly.
- For extra flavor and texture, consider topping the pancakes with shredded coconut, macadamia nuts, sliced bananas, pineapple, or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
