Print

Toasted Coconut Pancakes

Toasted Coconut Pancakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the tropical delight of Toasted Coconut Pancakes, perfect for brightening your mornings. These light and fluffy pancakes are infused with toasted coconut, offering a unique nutty sweetness that will have everyone asking for seconds. Whether it’s a lazy weekend brunch or a special breakfast gathering, this easy recipe guarantees a delicious start to your day. Serve them warm with your favorite toppings like fresh fruit, maple syrup, or whipped cream for an irresistible treat that’s sure to impress.

Ingredients

Scale
  • 1 cup shredded sweetened coconut
  • 2 cups white whole wheat flour (or all-purpose flour)
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups coconut milk beverage (or almond milk)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F and toast the shredded coconut on a baking sheet for 5-7 minutes until lightly golden.
  2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the coconut milk, eggs, melted coconut oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients; stir gently until just mixed.
  5. Heat a non-stick skillet over medium-low heat and coat with cooking spray. Pour about 1/3 cup of batter onto the skillet and sprinkle with toasted coconut.
  6. Cook until bubbles form on top (about 2 minutes), then flip and cook until browned (another 2 minutes). Repeat until all batter is used.
  7. Serve warm with butter and syrup or desired toppings.

Nutrition

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