Until I made this recipe, I had never had coconut pancakes before. How could this be?! The idea had never even crossed my mind until recently. Once I got over the fact that I’ve been living in the dark, I got to it and whipped these up. They come together in a matter of minutes and they are light, fluffy, and just barely sweet. The coconut flavor comes from unsweetened shredded coconut, as well as coconut milk. This gives the pancakes a subtle coconut flavor that’s not too overpowering. We enjoyed these topped with fresh berries and a drizzle of agave. Feel free to use any other fruit of your choice.
When I make pancakes, I typically try to substitute whole wheat flour for some of the all purpose flour. For this recipe, I used white whole wheat flour, but whole wheat pastry flour would be good too. I would advise against using too much whole wheat flour, as it can make the pancakes heavy. The proportions I have listed in the recipe worked perfectly. The recipe makes enough for 2-3 people, but it can be doubled if you’re feeding more. I made a few extra and stuck them in the fridge for a quick weekday breakfast.
- 1 cup flour I used 2/3 cup white whole wheat and 1/3 cup all purpose
- 1 tablespoon granulated or raw sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsweetened shredded coconut
- 1 cup unsweetened coconut milk not cream of coconut
- 1 tablespoon melted coconut oil or vegetable oil
- 1 egg
- Optional garnishes: fresh fruit, shredded coconut, maple syrup or agave
In a large bowl, mix the flours, sugar, baking powder, salt, and shredded coconut.
In a separate bowl, whisk the coconut milk, oil, and egg. Add the wet ingredients to the dry ingredients and stir to combine.
Using a 1/4 measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles form evenly, then flip and cook on the other side until golden brown. Repeat with remaining batter.
Serve with garnishes suggested above.
Recipe adapted from Cookie & Kate