Coconut Chocolate Chip Pancakes With Strawberries

Name: Coconut Chocolate Chip Pancakes With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour (coconut Flour May Be Substituted); 1 Tablespoon Granulated Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/3 cups Shredded Coconut; 1 whole Large Egg; 1/2 cups Buttermilk; 1/2 cups Coconut Milk; 1 teaspoon Vanilla Extract; 1/2 cups Mini Chocolate Chips; Diced Strawberries, Sliced Almonds, Mini Chocolate Chips, Butter, Syrup, Shredded Coconut (for Toppings)

Servings: persons

1 cup All-purpose Flour (coconut Flour May Be Substituted)
1 Tablespoon Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/3 cups Shredded Coconut
1 whole Large Egg
1/2 cups Buttermilk
1/2 cups Coconut Milk
1 teaspoon Vanilla Extract
1/2 cups Mini Chocolate Chips
Diced Strawberries, Sliced Almonds, Mini Chocolate Chips, Butter, Syrup, Shredded Coconut (for Toppings)

1
In a large bowl whisk together the flour, granulated sugar, baking powder, salt and shredded coconut. Create a well in the center of the dry ingredients, and add the egg, buttermilk, coconut milk and vanilla extract. Fold the ingredients together until moistened. Stir in the mini chocolate chips. Let the batter stand for 5 minutes.
2
Preheat your griddle over medium heat, and spray with a non-stick spray.
3
Dollop 1/4 cup portions of the pancake batter directly onto the griddle leaving space between the cakes. Cook for 4-5 minutes on one side, or until you see bubbles form. Flip the pancakes and cook for an additional 1-2 minutes. Remove pancakes to a plate and repeat cooking the rest of the batter.
4
Serve the pancakes with diced strawberries, sliced almonds, chocolate chips, butter, syrup and shredded coconut. Enjoy!

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup All-purpose Flour (coconut Flour May Be Substituted), 1 Tablespoon Granulated Sugar, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Coconut Chocolate Chip Pancakes With Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!