Coconut Pancakes Recipe

Name: Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup All-purpose Flour; 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/4 cups Shredded Sweetened Coconut; 1/2 cups Buttermilk; 3/4 cups Coconut Milk (NOT Coconut Water, Although That's Tasty Stuff); 1 Tablespoon Melted Butter (I Used Salted.); 1 whole Egg, Beaten; Additional Butter Or Cooking Spray For Cooking Surface

Servings: persons

1-1/4 cup All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/4 cups Shredded Sweetened Coconut
1/2 cups Buttermilk
3/4 cups Coconut Milk (NOT Coconut Water, Although That's Tasty Stuff)
1 Tablespoon Melted Butter (I Used Salted.)
1 whole Egg, Beaten
Additional Butter Or Cooking Spray For Cooking Surface

1
Lightly mix all dry ingredients together.
2
Add all wet ingredients to the beaten egg and combine well.
3
Mix the wet ingredients into the dry and stir until incorporated. Don't over mix.
4
In a hot skillet or griddle, add a pat of butter if needed to coat the pan.
5
Over medium-hot heat, drop rounds of batter and let cook until bubbles begin to pop in the center of the pancake, about 2 minutes.
6
Flip pancake and cook for an additional minute or so until golden brown. Test the cook surface and temperature, and adjust cook time accordingly.
7
Serve warm with syrup, whipped topping, toasted coconut and/or berries.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 2 Tablespoons Sugar, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Coconut 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 Pancakes

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