Coconut Pancakes
User Reviews
5
Coconut Pancakes
Description
Coconut Pancakes are prepared by toasting shredded coconut to develop a nutty aroma before incorporating it into a batter containing flour, honey, baking powder, baking soda, salt, eggs, coconut milk, melted coconut oil, and vanilla extract. The batter is mixed gently to maintain some small lumps and left to rest briefly, allowing it to thicken and improve pancake texture.
The pancakes are cooked slowly in a greased nonstick pan, producing a soft, thick pancake featuring bursts of toasted coconut pieces throughout. The coconut ingredients impart both moisture and a mild coconut flavor without overpowering the palate. The gentle cooking preserves a tender crumb with lightly toasted edges.
Serve these pancakes with traditional toppings like maple syrup or fresh berries, or opt for coconut whipped cream to complement the coconut notes. The recipe also offers substitutions, such as using half whole wheat flour, to adjust texture and flavor.
Ingredients
- 1 cup unsweetened coconut shredded and divided
- 2 cups all-purpose flour
- 4 TB honey pure
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp table salt
- 2 egg lightly beaten, large
- 2 cups coconut milk unsweetened, found in refrigerated section of grocery stores next to regular milk
- ¼ cup coconut oil plus extra for greasing pan, melted
- 1 tsp vanilla extract pure
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
- Toast shredded coconut carefully until a nutty aroma develops, typically 3-4 minutes, checking frequently as coconut thickness varies by brand.
- Fold dry and wet ingredients gently with a rubber spatula, leaving some small lumps to keep pancakes fluffy.
- Substitute up to half the all-purpose flour with whole wheat flour for added texture.
- To reduce coconut flavor, omit shredded coconut topping while maintaining pancake structure.
- Serve with maple syrup, fresh berries, or coconut whipped cream to enhance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 28.8g | 10% |
| Protein | 4.2g | 8% |
| Fat | 6.7g | 10% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 37.2mg | 12% |
| Sodium | 309.4mg | 13% |
| Fiber | 1.3g | 5% |
| Sugar | 8.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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