Coconut-Lemon Pancakes Recipe

Name: Coconut-Lemon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: FOR THE PANCAKES:; 1-1/2 cup All-purpose Flour; 1/2 cups Sweetened Coconut Flakes; 2 Tablespoons Sugar; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1-1/2 cup Milk Or Coconut Milk; 2 Tablespoons Lemon (juice From 1 Lemon); 2 Tablespoons Butter, Melted; 1 Large Egg; 1 teaspoon Lemon Zest; 1/2 teaspoons Imitation Coconut Extract; 1/3 cups Macadamia Nuts, Chopped, Optional For Serving; FOR THE COCONUT GLAZE (optional):; 1/2 cups Confectioners Sugar; 2 Tablespoons Water, Coconut Water Or Coconut Milk; 1 whole Splash Of Imitation Coconut Extract

Servings: persons

FOR THE PANCAKES:
1-1/2 cup All-purpose Flour
1/2 cups Sweetened Coconut Flakes
2 Tablespoons Sugar
2-1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1-1/2 cup Milk Or Coconut Milk
2 Tablespoons Lemon (juice From 1 Lemon)
2 Tablespoons Butter, Melted
1 Large Egg
1 teaspoon Lemon Zest
1/2 teaspoons Imitation Coconut Extract
1/3 cups Macadamia Nuts, Chopped, Optional For Serving
FOR THE COCONUT GLAZE (optional):
1/2 cups Confectioners Sugar
2 Tablespoons Water, Coconut Water Or Coconut Milk
1 whole Splash Of Imitation Coconut Extract

1
For the pancakes:
2
In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of the flour mixture. Add in milk, lemon juice, butter, egg, lemon zest and coconut extract. Stir together until blended.
3
Spray a skillet with nonstick cooking spray and preheat over medium heat. Pour desired amount of batter into skillet (pancake-sized scoops) and cook until the top begins to bubble. Flip pancakes with a spatula and continue to cook until browned on the other side. This will take about 3 minutes per side.
4
Serve warm with coconut glaze and chopped macadamia nuts.
5
Coconut glaze (optional):
6
In a small bowl combine confectioners' sugar, water and coconut extract. Stir until confectioners' sugar is dissolved. Add more water if needed. Drizzle over pancakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE PANCAKES:, 1-1/2 cup All-purpose Flour, 1/2 cups Sweetened Coconut Flakes, 2 Tablespoons Sugar, and more.

Yes, Coconut-Lemon Pancakes 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.

Coconut-Lemon Pancakes

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