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Toasted Coconut Pancakes

Fluffy pancakes studded with toasted coconut for a sweet, tropical breakfast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 cup shredded sweetened coconut
  • 2 cups white whole wheat flour can use all-purpose flour
  • 2 tablespoons coconut sugar can use brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coconut milk beverage in the carton, not canned (can use almond milk or buttermilk)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • butter for serving, if desired
  • coconut syrup for serving, if desired

Instructions

  • Preheat the oven to 325°F (163°C). Spread the shredded coconut in an even layer on a large baking sheet and bake 5–7 minutes, stirring once, until slightly toasted. Remove and set aside.
  • In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt until evenly combined.
  • In a small bowl, whisk the coconut milk beverage, eggs, melted coconut oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix—the batter should be slightly lumpy.
  • Heat a griddle or large skillet over medium-low and lightly coat with cooking spray or a little oil. Drop about 1/3 cup batter per pancake onto the hot surface.
  • Sprinkle each pancake with some of the toasted coconut. Cook until bubbles form on the surface and a few pop, about 2 minutes, then flip and cook until the underside is golden, about 2 more minutes.
  • Continue with the remaining batter and toasted coconut. Serve warm with butter and coconut syrup, if desired.

Equipment

  • oven or toaster oven
  • large baking sheet
  • large mixing bowl
  • Small mixing bowl
  • Whisk
  • griddle or large skillet
  • Spatula
  • Measuring cups and spoons

Notes

  • Toast coconut on a baking sheet, stirring once for even browning.
  • Do not overmix the batter to keep pancakes tender.
  • Use carton coconut milk, not canned, for the intended texture.
  • Adjust heat as needed to prevent burning while cooking pancakes.