Toasted Coconut Pancakes
User Reviews
5
Toasted Coconut Pancakes
Description
This recipe begins by toasting shredded sweetened coconut in the oven to deepen its flavor and add a gentle crunch. Coconut milk and coconut cream are combined with vinegar and left to sit briefly, which acts as a mild acidic leavening component. Beaten egg, melted coconut oil, and vanilla are whisked together with the coconut milk mixture to form a rich, fragrant wet base.
Dry ingredients including flour, sugar, baking powder, baking soda, and salt are combined in a bowl, then the toasted coconut is stirred in before gently mixing the wet and dry ingredients until just combined. Cooking the batter on a butter-greased griddle over medium-low heat produces pancakes that are golden with small bubbles on the surface, indicating readiness to flip.
The toasted coconut throughout gives these pancakes a nutty texture and aroma, complementing the mild crumb and slight sweetness. They work well served warm with butter, syrup, or additional coconut. The recipe uses coconut products exclusively for moisture and richness, bringing a consistent flavor theme to the final pancakes.
Ingredients
- 3/4 cup shredded sweetened coconut
- 3/4 cup coconut milk
- 1/4 cup coconut cream
- 1 Tablespoon vinegar
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg beaten, large
- 2 Tablespoons coconut oil melted
- 1 teaspoon vanilla
Instructions
- Heat oven to 350°F. Spread the coconut in a single, even layer on a baking sheet, then bake for 3 to 5 minutes, stirring once about halfway through, until lightly toasted.
- In a medium bowl, combine the coconut milk, coconut cream and vinegar, then set aside for 5 minutes. Add the beaten egg, melted coconut oil, and vanilla and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the toasted coconut. Add the coconut milk mixture to the dry ingredients, stirring just until combined, being careful not to overmix.
- Heat a griddle or large pan to medium low heat and lightly grease with butter. Scoop about 1/3 cup of batter and drop it on the hot griddle for each pancake, spacing them so they have room to spread. Cook until bubbles start to form on the surface of the pancake, about 2 minutes, then flip and cook another 2 minutes until done.
- Serve warm with butter, whatever toppings you like such as coconut or maple syrup, or apricot jam (my personal preference), and additional toasted coconut to sprinkle over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 55g | 85% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 1085mg | 45% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 371mg | 37% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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