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Fluffy, golden-brown pancakes infused with rich coconut milk and studded with sweet, shredded coconut. A tropical twist on a breakfast classic, perfect for a weekend brunch. Drizzle with maple syrup and enjoy a taste of paradise.
For 4 servings
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and sweetened shredded coconut until well combined. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, lightly beat the egg. Then, whisk in the full-fat coconut milk, 2 tablespoons of melted coconut oil, and the vanilla extract until the mixture is smooth.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. The batter should be lumpy; do not overmix. Let the batter rest for 5-10 minutes to allow the gluten to relax and the baking powder to activate.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface. You'll know it's ready when a drop of water sizzles and evaporates quickly.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear dry and set.
Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter, adding more coconut oil to the griddle as needed between batches.
Serve the pancakes immediately while warm. Stack them on a plate and garnish with toasted coconut flakes, fresh berries, or sliced banana, and drizzle generously with maple syrup.
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Fluffy, golden-brown pancakes infused with rich coconut milk and studded with sweet, shredded coconut. A tropical twist on a breakfast classic, perfect for a weekend brunch. Drizzle with maple syrup and enjoy a taste of paradise.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 510.21 calories per serving with 8.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) or 1/4 cup of mashed banana.
Add 1/4 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Fold in 1/2 cup of diced pineapple, mango, or mashed banana into the batter for a more tropical taste.
Coconut milk and oil are rich in medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. MCTs are readily used by the body for energy.
The shredded coconut in these pancakes contributes to your daily fiber intake, which is important for digestive health and maintaining stable blood sugar levels.
A serving of three coconut pancakes (without toppings) contains approximately 450-500 calories, depending on the exact ingredients used. Toppings like syrup and fruit will add to the total calorie count.
These pancakes can be part of a balanced diet. They offer healthy fats and fiber from coconut. However, they also contain refined flour and sugar, so they are best enjoyed in moderation as a treat.
Yes, you can easily make this recipe vegan. Simply replace the large egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes to thicken before adding it to the wet ingredients.
You can, but the pancakes will be less rich and creamy. Full-fat canned coconut milk provides the best flavor and texture for this recipe.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster, microwave, or oven until warm.
The most common reasons for dense pancakes are overmixing the batter or using expired baking powder. Mix only until the ingredients are just combined, and always check the expiration date on your leavening agents.