Coconut Macaroon Pancakes – a delicious recipe with light coconut milk, flour, coconut, salt, baking powder, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl combine the flour, coconut, salt and baking powder.
2
Stir the coconut milk into the flour mixture.
3
Whisk about 1/3 cup of the coconut mixture into the eggs.
4
Quickly mix the eggs back into the large bowl of coconut batter.
5
Stir until well combined.
6
You can do this the night before if you like.
7
Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter.
8
Drop a couple heaping tablespoons into the skillet, and sprinkle the top with a bit of brown sugar.
9
Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through.
10
Repeat with the remaining batter.
204
kcal
Calories
8
g
Fat
22
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (14 ounce) can light coconut milk, ¼ cup flour, 3 cups sweetened flaked coconut, ½ teaspoon sea salt, and more.
Yes, Coconut Macaroon 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.
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