Coconut Pancakes
These 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.
Servings: 10
Ingredients
- 1 cup unsweetened coconut, shredded and divided
- 2 cups all-purpose flour
- 4 tablespoons pure honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 large eggs, lightly beaten
- 2 cups coconut milk, unsweetened, found in refrigerated section of grocery stores next to regular milk
- ¼ cup melted coconut oil, plus extra for greasing pan
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300F with rack on middle position. Spread coconut in a single, thin layer onto large baking sheet.
- Bake coconut for 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 2/3 cups toasted coconut, 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.
- Add 2/3 cup of the toasted coconut to the batter and allow it to 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 substitute half of the all-purpose flour with whole wheat flour if desired.
- Take a moment to toast your shredded coconut. It makes a big difference in the flavor of the pancakes.
- 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.
- When folding the dry and wet ingredients together, be gentle. Use a rubber spatula and fold just until most of the lumps are gone. It's okay to have some small lumps remaining, and this will keep your pancakes fluffy.
- Non-coconut fans can still enjoy these pancakes. Simply forgo the shredded coconut on top, and they won't notice a huge difference between coconut pancakes and our favorite fluffy buttermilk pancakes.
- This recipe is part of our Breakfast and Brunch Recipes Collection.
- Serve these pancakes along with your favorite toppings, like some fresh berries, Coconut Whipped Cream, or pure maple syrup.
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