Coconut Pancakes
These coconut pancakes are light, fluffy, and full of rich coconut flavor. Made with coconut milk, buttermilk, and simple pantry ingredients, they’re the perfect easy breakfast for slow weekends, brunch, or special mornings at home.
Servings: 8 -12 pancakes
Equipment
- Electric Griddle (needed for fluffy pancakes!)
Ingredients
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 ⅓ Cups Flour sifted
- 2 Tablespoons Sugar
- 2 Eggs slightly whisked
- 1 Cup Buttermilk
- 1 Cup Coconut Milk
- 2 Tablespoons Butter unsalted and melted
Instructions
- Preheat a griddle to medium heat.
- Lightly mix all dry ingredients together in a medium bowl including the sugar.1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 ⅓ Cups Flour, 2 Tablespoons Sugar
- In a separate bowl, add all wet ingredients to the beaten egg and combine well.2 Eggs, 1 Cup Buttermilk, 1 Cup Coconut Milk
- Mix the wet ingredients into the dry and stir until incorporated. Don't over mix.
- Once the flour is almost incorporated add the butter and fold together. If you have the time, let the batter rest for 10-15 minutes. It will help them be even more fluffy!2 Tablespoons Butter
- Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
- Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.
- Serve immediately.
Video
Notes
Pancakes can be frozen for 2-3 months.
Nutrition
Serving: 1pancake | Calories: 260kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 502mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 196IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 3mg