Toasted Coconut Pancakes
User Reviews
4.4
15 reviews
Good
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Course
Breakfast
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Cuisine
American, International, Vegetarian
Toasted Coconut Pancakes
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Light and fluffy pancakes with toasted coconut! These pancakes are a real breakfast treat!
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Ingredients
- 1 cup coconut shredded, sweetened
- 2 cups white whole wheat flour can use all-purpose flour
- 2 tablespoons coconut sugar can use brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coconut milk beverage in the carton, not canned (can use almond milk or buttermilk)
- 2 egg large
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- butter for serving, if desired
- coconut syrup for serving, if desired
Instructions
- Preheat the oven to 325 degrees F. Evenly spread out the coconut on a large baking sheet. Bake for 5-7 minutes, stirring once, until coconut is slightly toasted. Remove from oven and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together milk, eggs, coconut oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix.
- Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Sprinkle pancakes with toasted coconut. Cook until surface of pancakes have some bubbles and a few have burst, about 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 2 minutes more. Continue making pancakes until the batter and toasted coconut is gone. Serve warm with butter and coconut syrup, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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