Coconut Pancakes

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These Coconut Pancakes are sure to become a favorite in your household, offering a taste of the tropics with every bite. They’re easy to whip up for a lazy Sunday morning or a special brunch with friends.

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: 30 minutes or less

Servings: pancakes

Calories: 151kcal

Ingredients

1 1/3 cup all-purpose flour sifted
1/2 cup sugar
1 TBSP baking powder
1/2 teaspoon salt
1/4 cup shredded sweetened coconut
2 eggs beaten
1/2 cup milk
1/2 cup coconut milk
olive oil for cooking surface
maple syrup and coconut flakes to serve

Instructions

Preheat skillet or pan to medium/ high heat (about 350 degrees)
In a large bowl, whisk dry ingredients together.
In a separate smaller bowl, mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir just until moistened. *Don’t over mix, the batter will be lumpy.
Add a drizzle of oil to a skillet or pan to evenly coat.
Drop about 1/4 cup rounds of batter and let it cook until bubbles begin to form and pop in the center of each pancake. Flip, and cook until golden. Repeat with remaining batter.
To serve, drizzle with syrup and sprinkle with coconut flakes.

Notes

Nutritional information does not include syrup or toppings.

Nutrition