Best 15 Coconut Pancakes Recipes

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Indulge in the tropical flavors of paradise with our delectable coconut pancakes. These fluffy, golden-brown pancakes are infused with the sweet, nutty essence of coconut, offering a taste of the tropics in every bite. Topped with your favorite fruits and a drizzle of maple syrup, these pancakes are a perfect way to start your day or enjoy as a special treat.

This comprehensive guide provides you with three irresistible coconut pancake recipes to satisfy your cravings. Choose from the classic Coconut Milk Pancakes, the delightful Gluten-Free Coconut Pancakes, and the mouthwatering Vegan Coconut Pancakes. Each recipe is carefully crafted to deliver a unique flavor experience, catering to different dietary preferences and allergies.

The Coconut Milk Pancakes are a symphony of flavors, combining the richness of coconut milk with the fluffy texture of all-purpose flour. The Gluten-Free Coconut Pancakes offer a lighter, healthier alternative, using almond flour and coconut flour to create a delectable gluten-free treat. And for those seeking a plant-based option, the Vegan Coconut Pancakes are a delightful choice, using almond milk and flaxseed meal to create a guilt-free indulgence.

Whether you prefer classic, gluten-free, or vegan, our coconut pancake recipes have something for everyone. Prepare to tantalize your taste buds with these tropical delights, perfect for breakfast, brunch, or a sweet snack.

Here are our top 15 tried and tested recipes!

UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP



Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup image

From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.

Provided by Tinkerbell

Categories     Breakfast

Time 20m

Yield 2 6-1/2 inch pancakes, 2 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened flaked coconut (available in health-food aisle of most major grocery stores)
4 tablespoons unsalted butter
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
2 tablespoons light brown sugar, packed
4 canned pineapple rings, halved (reserve the juice for syrup)
1/2 cup unsweetened pineapple juice (reserved from pineapple rings)
1 tablespoon cornstarch
1/2 cup coconut milk (preferably unsweetened)
1/2 cup milk

Steps:

  • Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
  • Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
  • Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
  • Preheat oven to 450° with a rack on the bottom.
  • Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
  • Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
  • Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
  • Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
  • Invert pancakes onto a plate.
  • Serve with Pineapple Coconut Syrup (below).
  • For Syrup:.
  • Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
  • Add the coconut milk and milk.
  • Heat, stirring gently, until mixture thickens slightly.
  • Remove from heat.
  • Serve warm or at room temperature.

COCONUT BANANA PANCAKES



Coconut Banana Pancakes image

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

Provided by Courtnie Diane Whipple

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 15

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 tablespoon white sugar
2 ¾ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1 egg
1 teaspoon vanilla extract
1 very ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vegetable oil, or as needed
1 cup white sugar
¾ cup buttermilk
7 tablespoons butter
1 teaspoon coconut extract
½ teaspoon baking soda

Steps:

  • Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
  • Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
  • Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
  • Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 27.3 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 361.7 mg, Sugar 16.8 g

GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES



Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes image

Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.

Provided by cjcuppycake

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 9

4 ½ tablespoons coconut flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ (15 ounce) can pumpkin puree
½ cup coconut milk
1 teaspoon xanthan gum
1 ½ teaspoons white sugar
1 teaspoon oil, or as needed

Steps:

  • Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
  • Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
  • Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES



Gluten-Free and Egg-Free Coconut Flour Pancakes image

Coconut and banana pancakes are good for a summer breakfast.

Provided by cjcuppycake

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 8

¾ teaspoon coconut flour
⅛ teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ cup coconut milk
½ banana, mashed
¾ teaspoon xanthan gum
2 teaspoons bacon drippings, or to taste

Steps:

  • Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
  • Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 11 g, Cholesterol 4.7 mg, Fat 11.2 g, Fiber 4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 309.6 mg, Sugar 3.6 g

COCONUT PANCAKES



Coconut Pancakes image

I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.

Provided by JNODWELL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 ½ cups coconut flour
½ cup rice flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
5 eggs, separated
¼ cup butter, melted
1 teaspoon almond extract
2 teaspoons macadamia nut oil, or more as needed

Steps:

  • Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
  • Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
  • Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 17.2 g, Cholesterol 180.2 mg, Fat 14.6 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7.1 g, Sodium 807.5 mg, Sugar 6.2 g

PALEO COCONUT PANCAKES



Paleo Coconut Pancakes image

I love breakfast. But when you're going gluten-free, wheat-free, or paleo, there aren't a lot of options. This recipe rocks when you need pancakes to save you from a blah breakfast morning. Yes, you can need pancakes. Great with syrup or fruit sauce. Let them cool and spread with cashew butter, sunflower butter, or even preserves for tea!

Provided by goodsaltmusic

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 8

½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
4 eggs, separated
2 tablespoons butter, melted
1 cup coconut milk
½ teaspoon vanilla extract
1 teaspoon coconut oil, or as needed

Steps:

  • Combine flour, baking soda, and salt together in a bowl.
  • Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
  • Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
  • Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 1.4 g, Cholesterol 134.2 mg, Fat 16 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 11.3 g, Sodium 385.5 mg, Sugar 0.3 g

COCONUT PANCAKES



Coconut Pancakes image

Provided by Food Network Kitchen

Time 40m

Yield 12 pancakes

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup coconut flour
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup oat milk
3/4 cup water
1/2 cup unsweetened coconut-milk yogurt, plus more for topping
2 tablespoons coconut oil, melted, plus more for the pan
Berries, toasted coconut flakes and maple syrup, for topping

Steps:

  • Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
  • Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
  • Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

HCG DIET (P3) COCONUT FLOUR PANCAKES RECIPE - (4.2/5)



HCG Diet (P3) Coconut Flour Pancakes Recipe - (4.2/5) image

Provided by aerin8

Number Of Ingredients 7

2 eggs
2 tablespoons virgin coconut oil or butter, melted
2 tablespoons coconut milk or heavy cream
1 teaspoon splenda
1/4 teaspoon salt
2 tablespoons sifted organic coconut flour
1/4 teaspoon baking powder

Steps:

  • Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.

SPICED COCONUT PANCAKES WITH TROPICAL FRUIT



Spiced Coconut Pancakes with Tropical Fruit image

Provided by Mark Bittman

Categories     Fruit     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     High Fiber     Coconut     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 20

Number Of Ingredients 14

2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Tropical fruit salad
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Steps:

  • Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
  • Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
  • Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

PALEO COCONUT FLOUR PANCAKES



Paleo Coconut Flour Pancakes image

Our family absolutely loves these healthy, light, and fluffy pancakes! These pancakes take longer than normal pancakes so be patient and wait a while before you try to turn them over!

Provided by KIMLUCE

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 10

¾ cup unsweetened coconut milk beverage (such as So Delicious®)
½ cup unsweetened applesauce
4 eggs, beaten
1 tablespoon honey
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda
½ cup coconut flour
1 teaspoon coconut oil, or more as needed

Steps:

  • Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
  • Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 9.1 g, Cholesterol 148.8 mg, Fat 13.5 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 9.7 g, Sodium 364.1 mg, Sugar 6.4 g

PERFECT PALEO COCONUT PANCAKES



Perfect Paleo Coconut Pancakes image

Perfect paleo coconut pancakes! Thick and dense, this healthy stack is packed with fiber and protein and is guaranteed to keep you full. Gluten-free, paleo, and low-calorie, they're sure to become your favorite go-to breakfast!

Provided by Megan Olson

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 10

3 large egg whites
⅔ cup unsweetened coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon baking powder
½ cup coconut flour
cooking spray

Steps:

  • Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix).
  • Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 12.4 g, Fat 5.8 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 176.7 mg, Sugar 3.5 g

COCONUT SHRIMP PANCAKES WITH FRESH HERBS



Coconut Shrimp Pancakes with Fresh Herbs image

Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it'll gain a permanent place in your weeknight rotation.

Provided by Anna Stockwell

Categories     Pancake     Chickpea     Egg     Bacon     Shrimp     Green Onion/Scallion     Bean     Herb     Lime     Wheat/Gluten-Free     Dairy Free     Dinner     One-Pot Meal

Yield 4 servings

Number Of Ingredients 10

1 cup chickpea flour
1 (5.5-oz.) can unsweetened coconut milk
3 large eggs
1 tsp. kosher salt, divided
3/4 tsp. ground turmeric, divided
6 slices thick-cut bacon, cut into 1/4" pieces
1 lb. small peeled and deveined shrimp
1 bunch scallions, thinly sliced
8 tsp. virgin coconut oil, divided
Mung bean sprouts, fresh herbs, such as cilantro, mint, and/or basil, chile oil (optional), and lime wedges (for serving)

Steps:

  • Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
  • Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1-2 minutes.
  • Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet. Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with scallions. Wipe out skillet.
  • Heat 1 tsp. oil in same skillet over medium-high. Add one-quarter of shrimp mixture and shake to distribute in an even layer. Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2-3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
  • Top pancakes with mung bean sprouts and herbs. Drizzle with chili oil, if using, and serve with lime wedges alongside.

COCONUT CORNMEAL PANCAKES



Coconut Cornmeal Pancakes image

Make and share this Coconut Cornmeal Pancakes recipe from Food.com.

Provided by FDADELKARIM

Categories     Breakfast

Time 30m

Yield 8 pancakes

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, lightly beaten
3/4 cup milk
3/4 cup water
1/2-1 teaspoon coconut extract
1 tablespoon melted butter (or substitute virgin coconut oil)
1 cup grated coconut

Steps:

  • Sift the dry ingredients together in a large bowl.
  • Whisk the egg with the milk and water in another bowl.
  • Pour the egg mixture in with the dry & stir until well blended.
  • Next add the melted butter & coconut extract, stir in the coconut.
  • Cook on a hot griddle as you would normal pancakes.
  • Serve with honey, syrup, or sprinkle with powdered sugar.

Nutrition Facts : Calories 226.3, Fat 10.4, SaturatedFat 7.8, Cholesterol 30.3, Sodium 324.5, Carbohydrate 29.3, Fiber 3.3, Sugar 2.5, Protein 5.1

RED VELVET PANCAKES WITH COCONUT SYRUP AND BLUEBERRIES



Red Velvet Pancakes with Coconut Syrup and Blueberries image

Put a new spin on your traditional pancake recipe with this colorful dish, make with Original Bisquick mix and red food coloring.

Provided by By Angie McGowan

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
2 tablespoons unsweetened baking cocoa
2 tablespoons powdered sugar
Red food color
1 cup powdered sugar
1 tablespoon coconut cream
2 to 3 tablespoons milk
2 cups fresh blueberries

Steps:

  • Mix Bisquick mix, milk and eggs as directed on box for pancakes, adding baking cocoa and powdered sugar. Add food color to desired color. Use batter to make pancakes as directed on box.
  • Mix all ingredients for syrup until lumps are gone.
  • Serve hot pancakes topped with syrup and berries.

Nutrition Facts : ServingSize 1 Serving

PALEO COCONUT PANCAKES



PALEO COCONUT PANCAKES image

Categories     Egg     Breakfast     High Fiber     Wheat/Gluten-Free     Healthy

Yield 5 large pancakes

Number Of Ingredients 10

3 eggs
3 tablespoons melted butter or oil
1/4 cup plus 2 tablespoons coconut milk
1/2 teaspoon honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coconut flour
1 teaspoon baking powder
1/2 cup or so water
Optional additions: flaked coconut, berries, nuts, cinnamon

Steps:

  • Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches your desired consistency. In a well-buttered pan or griddle, cook pancakes until browned on both sides (about 3 minutes a side). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

Tips:

  • Use fresh or frozen coconut meat. Fresh coconut meat will give your pancakes the best flavor, but frozen coconut meat is a good substitute. If using frozen coconut meat, thaw it completely before using.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning them.
  • Serve the pancakes with your favorite toppings. Coconut pancakes are delicious with butter, syrup, fruit, or whipped cream.

Conclusion:

Coconut pancakes are a delicious and easy-to-make breakfast or brunch. They're perfect for a special occasion or a lazy weekend morning. With their light and fluffy texture and slightly sweet coconut flavor, these pancakes are sure to please everyone at the table.

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