Description
Toasted Coconut Pancakes are a delightful way to elevate your breakfast routine. Infused with the rich, nutty flavor of toasted coconut, these fluffy pancakes transport you to a tropical paradise with every bite. Perfect for lazy Sunday mornings or festive brunch gatherings, this easy recipe combines simple ingredients for a delicious treat that even the busiest cooks can whip up in no time. Serve them warm with butter and coconut syrup, or get creative with fresh fruit and yogurt toppings for a refreshing twist. Whether you’re enjoying a quiet breakfast at home or impressing guests at a brunch party, Toasted Coconut Pancakes are sure to become a beloved favorite.
Ingredients
Scale
- 1 cup shredded sweetened coconut
- 2 cups white whole wheat flour (or all-purpose flour)
- 2 tablespoons coconut sugar (or brown sugar)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coconut milk beverage (or almond milk)
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until lightly golden.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, eggs, melted oil, and vanilla until combined.
- Gently fold wet ingredients into dry ingredients until just combined.
- Heat a griddle over medium-low heat. Pour about 1/3 cup of batter onto the skillet and sprinkle with toasted coconut. Cook until bubbles form; flip and cook until browned.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 80mg