Fluffy Coconut Pancakes (Dairy-free)

Fluffy Coconut Pancakes, Dairy fRee

These are wonderfully fluffy coconut pancakes studded with all things coconut. If anyone in the family appreciates coconut or they can’t have dairy, make these pancakes for them. If anyone in the family doesn’t appreciate coconut, they’ll still adore these pancakes topped with their own favorites: berries, whipped cream, maple syrup, you name it.

These soft coconut pancakes are made dairy-free and fluffy-delicious using the wonders of coconut milk, coconut oil, and plenty of freshly toasted coconut.

Be ready to make a double batch of these fluffy coconut pancakes if you’ve got a hungry bunch in the morning. Making pancakes with a trifecta of coconut goodness is super easy.

What Kind of Coconut Milk to use?

These pancakes are made fluffy and delicious with unsweetened coconut milk, found in refrigerated section of grocery stores. They’re usually located near other non-dairy milk alternatives.

Note that we’re not talking about cans of coconut milk typically used in Asian recipes. Canned coconut milk is very rich, creamy, and the solids often separate from the liquids inside the can. It’s great for Chicken, Sweet Potato, and Coconut Stew, but not for pancakes.

Be sure to buy coconut milk that’s chilled, to ensure you’re using the correct kind.

If you make coconut pancakes, a few tips:

• When folding together the dry ingredients (flour, baking powder, baking soda, and salt) with the wet ingredients (honey, eggs, coconut milk, and coconut oil) be sure to go about it gently. Use a rubber spatula to fold ingredients just until most of the “batter lumps” are gone, but it’s absolutely fine to have some small ones remaining. No need to get the batter perfectly smooth.
• If your batter appears too thin, add a tablespoon of flour at a time just until it’s a thick yet pourable consistency. If it’s too thick, add a tablespoon of extra coconut milk at a time.
• Do take a moment to toast your shredded coconut, as it typically comes in a package, untoasted. Give shredded coconut a quick 3 minutes in the oven and experience what a difference it makes.
• Cook pancakes on medium-low heat. Resist the urge to turn up the heat for speed. The lower heat allows each side of pancakes to cook to golden brown without burning, while maintaining a fluffy interior texture.

Note: Non-coconut fans can forgo the shredded coconut on top and fully enjoy these coconut pancakes. Without the toasted coconut on top, they won’t notice a huge difference between coconut pancakes and our favorite fluffy buttermilk pancakes. Alternate topping substitutions include fresh berries, whipped cream, Nutella hazelnut spread, and of course plenty of maple syrup.

More Tasty Recipes to Make:

• Fluffy Buttermilk Pancakes Recipe
• 1-Ingredient Coconut Whipped Cream (Dairy-Free)
• Chewy Coconut Chocolate Chip Cookies
• Coconut Rice
• Fluffy Pumpkin Pancakes
• Fluffy Belgian Waffles
• Funfetti Pancakes (from scratch)
• Chewy Coconut Macaroons Recipe (Gluten-Free)
• Chicken, Sweet Potato, and Coconut Stew
• Chewy Coconut Chocolate Chip Cookies

Watch us make these coconut pancakes:

Fluffy Toasted Coconut Pancakes Recipe

5 from 10 ratings

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These Fluffy Toasted Coconut Pancakes are gloriously studded with the nutty flavors of toasted coconut. They're super easy to whip up and healthy to boot. These toasted coconut pancakes just happen to be sugar-free and dairy-free. Pairs perfectly with a hot cup of coffee in the morning.

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 10

Author: Amy Dong

Ingredients  

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• 1 cup shredded, unsweetened coconut
• 2 cups all-purpose flour
• 4 TB pure honey
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp table salt
• 2 large eggs, lightly beaten
• 2 cups unsweetened coconut milk, found in refrigerated section of grocery stores, next to regular milk
• ¼ cup melted coconut oil, plus extra for greasing pan
• 1 tsp pure vanilla extract

Instructions

• Toast the coconut: Preheat oven to 300F with rack on middle position. Spread coconut in a single, thin layer onto large baking sheet. Bake 3-4 minutes*, gently shaking pan halfway through. Immediately remove pan from oven, give it another few shakes, and set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract to combine well. Fold dry ingredients into the bowl with wet ingredients, gently folding until small lumps remain. Batter should become thick yet pourable; if too thin, add a touch more flour. If too thick, add a touch more coconut milk.Let batter rest at room temperature 5-10 minutes before cooking.
• Lightly grease a large nonstick pan on medium low heat. Very slowly pour roughly 1/3 cup batter onto one side of the pan, repeating so that you can do several pancakes at time. You can also have two pans going, for faster cooking.
• Once top surface of pancakes are bubbly and somewhat puffy, gently flip pancakes. Cook until golden brown. Transfer pancakes to serving plate and keep warm; repeat with remaining batter until all pancakes are cooked.
• Serve pancakes with a generous sprinkling of remaining toasted coconut, along with any additional toppings of your choice.

Notes

You can sub half of the all-purpose flour with whole wheat flour if desired.

Some brands of shredded coconut are thicker than others. Actual toast time will vary so check your coconut throughout the 3-4 minutes. Once a nutty aroma arises, it's done.

If desired, feel free to add some toasted coconut into the batter. 

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Nutrition (per serving)

Calories: 192kcal | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 6.7g | Saturated Fat: 4.9g | Cholesterol: 37.2mg | Sodium: 309.4mg | Fiber: 1.3g | Sugar: 8.3g

Course: Breakfast, brunch

Cuisine: American

Diet: Vegan

Method: Stovetop