Description
These Coconut Pancakes are a tropical twist on a classic breakfast favorite. Fluffy pancakes with a hint of coconut flavor, perfect for a leisurely weekend brunch.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup shredded, sweetened coconut
- 1 egg, beaten
- 1/2 cup buttermilk
- 3/4 cup coconut milk
- 1 tablespoon melted butter (salted)
additional butter or cooking spray for cooking surface
Instructions
- Lightly mix all dry ingredients together. In a separate bowl, combine all wet ingredients.
- Add wet ingredients to the beaten egg and combine well.
- Mix the wet ingredients into the dry and stir until just incorporated. Be careful not to over mix.
- Heat a skillet or griddle over medium-high heat. Add a pat of butter to coat the pan.
- Drop rounds of batter onto the hot surface and cook until bubbles form on the surface, about 2 minutes.
- Flip the pancake and cook for another minute or until golden brown. Adjust cooking time as needed based on surface temperature.
Notes
- You can customize these pancakes by adding chocolate chips or sliced bananas to the batter.
- For a richer coconut flavor, you can substitute coconut oil for the melted butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Coconut Pancakes, Breakfast, Brunch, Coconut Recipe
