Coconut Pancakes

Name: Coconut Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: Coconut milk ¾ cup; Type 00 flour 1 &frac13; cup; Brown sugar ¼ cup; Shredded coconut 3 tbsp; Eggs medium 2; Baking powder 1 ¼ tsp; Butter 1 tbsp; Acacia honey to taste; Coconut to taste; Pineapple to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Makes: 12 pieces

PRESENTATION

Imagine kicking off your day with a tropical twist on a classic breakfast. Coconut pancakes—seriously good—bring this fresh vibe, you know? Their unique blend of coconut milk and grated coconut mixed right into the batter is awesome. It gives the pancakes a soft texture and a sweet hint of the tropics. Totally different from your usual diner stack. Coconut flour pancakes instead of regular flour? You're in for a tasty surprise.

The coconut milk adds a moist bite, and if you’re feeling adventurous, top them with acacia honey, pineapple cubes, or—why not—more shredded coconut. And you know what? Maple syrup and fresh blueberries are also great options. Pretty much. These pancakes are perfect for a quick yet tasty morning meal. Really, they bring a beachy feel right to your table.

Around the world, pancakes have many variations, but this American coconut pancake recipe really shines when you’re looking for something different. So, so good. Indulgent yet simple. You can easily adapt them into gluten-free coconut pancakes or even keto coconut pancakes with the right ingredient swaps, making them suitable for everyone.

The edges get golden and crispy while the center stays fluffy and moist. And seriously, every bite is a treat. A calm breakfast sets the tone for the day, so why not enjoy each bite of these pancakes? Sharing them with friends or family—here's the thing—spreads good vibes and adds fun to your morning. Whether you prefer a healthier version or a more indulgent one, these gluten-free coconut pancakes make breakfast extra special and a lot more enjoyable.

So, they’re a breeze to make, and their versatility ensures there’s something for everyone to love. Gather around the table, and let these pancakes bring a bit of tropical cheer to your day!

INGREDIENTS

For 12 pancakes: Coconut milk ¾ cup (200 g); Type 00 flour 1 ⅓ cup (165 g); Brown sugar ¼ cup (50 g); Shredded coconut 3 tbsp (15 g); Eggs 2 - medium; Baking powder 1 ¼ tsp (6 g)

To grease the pan: Butter 1 tbsp (15 g)

For garnishing: Acacia honey to taste; Coconut to taste; Pineapple to taste

Preparation

How to prepare Coconut Pancakes

To prepare the coconut pancakes, first, pour the eggs into a bowl along with the brown sugar 1 and whisk together. Add the coconut milk 2 and mix again. In another bowl, combine the flour and baking powder 3.

Add the dry ingredients 4 and mix to incorporate them, then add the shredded coconut 5. Stir to obtain a smooth and homogeneous mixture 6.

Heat a large non-stick skillet over medium heat (preferably with a thick bottom), and if necessary, grease it with a little butter. Pour a ladle of batter into the center of the pan; there is no need to spread it out 7. When bubbles start to appear on the surface and the base is golden, flip it to the other side using a spatula 8. Let it brown on the other side as well 9.

Transfer the pancake to a tray 10 and continue in this way until the batter is used up, stacking them on top of each other; with these quantities, you should get about 12 pancakes. Once ready, cut the coconut into pieces 11 and the pineapple into cubes 12.