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Toasted Coconut Pancakes Recipe

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3.8 from 15 reviews

Delight in tender, fluffy Toasted Coconut Pancakes that bring a tropical twist to your breakfast table. Made with coconut cream, coconut milk, and toasted coconut flakes, these pancakes offer a rich and nutty flavor, perfect for coconut lovers looking to start their day with a hint of the tropics. The recipe is simple and quick, yielding pancakes that are golden on the outside and soft on the inside, ideal for serving with coconut butter or your favorite syrup.

Ingredients

Wet Ingredients

  • 1/4 cup coconut cream
  • 1/2 cup coconut milk
  • 1 tbsp. vinegar
  • 1 egg (or an egg substitute for vegan recipe, such as flax egg)
  • 1 tsp. vanilla bean paste
  • 2 tbsp. coconut oil, melted

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch of salt

Additional Ingredients

  • 1/4 cup toasted coconut
  • Coconut oil to cook pancakes in
  • Coconut butter (optional, for serving)

Instructions

  1. Prepare the wet mixture: In a bowl, combine the coconut cream, coconut milk, and vinegar. Let this mixture sit for 5 minutes to allow it to slightly curdle and create a buttermilk effect. Then, whisk in the egg (or flax egg), vanilla bean paste, and melted coconut oil until fully incorporated.
  2. Mix dry ingredients: Sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt into a separate bowl to ensure even distribution of leavening agents and to prevent lumps.
  3. Combine wet and dry: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes light. Fold in the toasted coconut flakes to add texture and flavor.
  4. Heat the pan: Place a pan or skillet over medium-low heat and melt a small amount of coconut oil to prevent sticking and add flavor. Ensure the pan is nicely heated but not too hot to avoid burning.
  5. Cook pancakes: Pour approximately 1/4 cup of batter per pancake into the pan. Cook until bubbles form on the surface and the edges look set, with the bottom turning golden brown, then carefully flip using a spatula. Cook the other side until golden as well. Transfer cooked pancakes to a plate and repeat with remaining batter, adding more coconut oil as needed.
  6. Serve: Stack the pancakes, sprinkle with additional toasted coconut, and optionally serve with a dollop of coconut butter for added richness and flavor enjoyment.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
  • Be careful not to overmix the batter to maintain fluffy pancakes.
  • Cooking on medium-low heat helps prevent the pancakes from burning before cooking through.
  • Use fresh toasted coconut flakes for the best flavor and crunch.
  • Serve immediately for the best texture and taste.

Find it online: https://recipeplenty.com/toasted-coconut-pancakes-recipe/