Coconut Pancakes
Fluffy and light pancakes infused with coconut flavors, topped with tropical fruits or your favorites for a delightful breakfast.
Ingredients
Pancake Batter
- 2 cups all-purpose flour You can swap half for white whole wheat flour.
- 3 tablespoons granulated sugar Sweetens the batter perfectly.
- 2 teaspoons baking powder Helps pancakes rise beautifully.
- 1/4 teaspoon salt Balances the sweetness.
- 1/3 cup shredded coconut Use sweetened or unsweetened coconut.
- 2 cups unsweetened coconut milk Coconut milk beverage in a carton.
- 2 tablespoons melted coconut oil Or use melted butter or vegetable oil for richness.
- 2 large eggs Binds everything together.
- 1 teaspoon pure vanilla extract Adds fragrant flavor.
Syrup
- 1/2 cup granulated sugar For the syrup.
- 2 teaspoons cornstarch Thickens the syrup beautifully.
- 2 teaspoons maple syrup A touch of natural sweetness for the syrup.
- 1/4 teaspoon pure vanilla extract Enhances the syrup flavor.
- Shredded coconut for garnish For an extra tropical twist.
Instructions
Pancakes
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the shredded coconut and mix well.
- In another bowl, whisk together the coconut milk, melted coconut oil, eggs, and vanilla.
- Pour the wet ingredients into the dry, stirring gently.
- Heat a skillet over medium heat and pour a ladleful of batter onto the pan.
- Cook until bubbles form on the surface, then flip and cook the other side until golden.
Syrup
- In a small saucepan, combine the sugar, cornstarch, vanilla, and maple syrup with a splash of water.
- Stir it gently over medium heat, watching as it thickens.
Notes
Make the syrup in advance! Store leftover pancakes in an airtight container in the fridge for up to three days or in the freezer for up to a month.