THIS POST HAS BEEN SPONSORED BY J.M SMUCKER COMPANY. ALL THOUGHTS AND OPINIONS ARE MY OWN.
We’ve been enjoying this month full of all things red, white, and…pink 💞
I’m not always into the holiday of hearts, but I do embrace any reason to celebrate my sweet peeps.
I still “surprise” the boys with little beanie animals for them to wake up to on Valentine’s Day, even though it’s not really a surprise anymore and even though they’re a little old for stuffed animals.
I still sneak a few pieces of dark chocolate into their lunch boxes when they’re not looking. Fun little antics like that make me smile.
My favorite way to celebrate a morning with my lovelies obviously would involve a table of yum. If the happy situation includes delicious coffee? Pretty much nothing beats that.
So, let’s celebrate a little today. Because of the people we love. Because we’re halfway through winter. And because we’re making Toasted Coconut Pancakes paired with Dunkin’ Donuts Coconut Coffee.
Watch How Toasted Coconut Pancakes will change your hotcake game:
If you just watched the video…well, let’s just go ahead and poll it ⇒ who’s suddenly craving a fluffy stack of toasted coconut pancakes and yummy coffee? 🙋🏻♀️
Lucky for us, there’s Dunkin’ Donuts Coconut Ground Coffee to the rescue. You know it’s going to be rich in flavor and so easy to brew up. The unique coconut flavors in your coffee will make your taste buds think they went on a tropical vacation. [Your mouth will totally thank you.]
If you want to try this eye-opening coffee for yourself, you’ve kind of got to skip on over to Target — hello, my favorite store — soon and very soon. Because Dunkin’ Donuts Coconut Ground Coffee is a seasonal product that will only be available for a limited time.
Rich coconut flavored coffee for only a limited time, y’all. In cases like this, it’s fully permitted to hoard a little and grab a few before they’re all gone.
What goes well with coconut flavored coffee? Let’s talk for a moment about these Toasted Coconut Pancakes. 🎉
These are wonderfully fluffy pancakes studded with all things coconut. If anyone you know likes coconut, make these pancakes for them. Really. These toasted coconut pancakes are made of coconut milk, coconut oil, and plenty of nutty-aromatic toasted shredded coconut.
Making pancakes with a trifecta of coconut goodness is super easy:
- Whip up the batter consisting of the usual dry and wet ingredients, except we use coconut milk instead of dairy milk and coconut oil in lieu of butter
- Toast shredded coconut to a triumphant aroma and wonder where this has been all your life
- Sprinkle on that toasted shredded coconut to your heart’s content
- Flip up some fluffy pancakes
- Add all the toppings you crave
If you can’t be sitting on a tropical beach, you might as well brunch like you are. 🌴🌴🌴
Your taste buds won’t know the difference. Enjoy.
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.
- 1 cup shredded, unsweetened coconut
- 2 cups all-purpose flour*
- 4 TB pure honey
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp table salt
- 2 large eggs, lightly beaten
- 2 cups unsweetened coconut milk (found in refrigerated section of grocery stores, next to regular milk)
- 1/4 cup melted coconut oil, plus extra for greasing pan
- 1 tsp pure vanilla extract
- pure maple syrup, honey, or berries for serving
- 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 stirring and folding until only small lumps remain. Let batter rest 5-10 minutes (batter should become thick yet pourable; it too thin, add a touch more flour. If too thick, add a touch more coconut milk.)
- 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 2 or 3 more times so that you can cook 2-3 pancakes at time. 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 on top. If desired, serve with more honey, maple syrup, or berries.
*May 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.