Coconut Pancakes

0 Comments 10:42 am

I’m so thrilled to share this dish with you! I have a fondness for pancake dishes that require seasonal components (evidence: pumpkin pancakes), so I could not wait to attempt this dish for coconut pancakes by À La Graham. While I utilized fresh coconut water for these pancakes, I have actually discovered that they are simply as great with canned coconut milk, so you can make them all year long!

As expected, coconut pancakes are favorably delightful: light, fluffy and wet with a fragile tip of coconut. They are best with fresh fruit, like pomegranate and kiwi, on a lazy winter season weekend.

coconut pancakes

Notes on coconuts

Did you understand that coconuts remain in season in December and January? Because coconuts are simple to come by this time of year, I utilized fresh coconut water for this dish. Bear in mind that you can likewise utilize canned coconut milk, which is offered year-round!

At the supermarket, I chose a heavy coconut that sloshed around when I shook it. I opened the coconut utilizing rather fundamental methods in the house. I cleaned up a Phillips screwdriver and hammered (yes, hammered) the screwdriver into the eye of the fruit. I put the coconut milk into a determining cup. Easily, the coconut milk determined precisely one cup, which is what I required for the dish. Success!

In The Future, I broke open the coconut by banging it on concrete. I discovered other strategies for splitting open a coconut, like this one that needs a butcher knife. I didn’t wish to run the risk of losing a hand (how would I consume my pancakes without a hand?) so I took the simpler path. Simply bang the coconut on the ground, monkey design.

Finally, Tonya’s dish required sweetened coconut flakes, however I really choose the taste of unsweetened coconut It’s light and rejuvenating, without the cloying synthetic taste and sticky texture of sweetened coconut. I discovered unsweetened coconut at a regional premium supermarket. Believe me, it deserves an additional journey!

one cup fresh coconut milk

coconut pancakes

coconut pancakes ingredients

coconut pancakes

coconut pancakes recipe

coconut pancakes with pomegranate arils

coconut pancakes

coconut pancakes

Coconut Pancakes

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 15 minutes
  • Overall Time: 25 minutes
  • Yield: 2
  • Classification: Breakfast

4.9 from 10 evaluations

This wholesome coconut pancakes dish is made with entire wheat flour, coconut milk or fresh coconut water, and unsweetened coconut flakes. Dish serves 2 starving individuals (makes about 8 4-inch broad pancakes).


  • 1 cup entire wheat pastry flour or entire wheat flour
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup light coconut milk or 1 cup fresh coconut water from a fully grown coconut
  • 1 egg
  • 1 1/2 tablespoons melted coconut oil or butter


  1. In a medium blending bowl, mix together the dry components (flour, shredded coconut, sugar, baking powder and salt).
  2. In a different bowl, blend together the liquid components (coconut milk, egg and oil). If the coconut oil strengthens in contact with cold components, let it heat up to space temperature level for a couple of minutes, or microwave briefly in 30-second periods up until it melts and you can blend it into the rest.
  3. Put the damp components into the dry and stir up until integrated (a couple of swellings are okay). If you’ll be utilizing an electrical frying pan, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron frying pan or nonstick frying pan over medium-low heat. You’re prepared to begin preparing your pancakes once the surface area of the pan is hot enough that a drop of water sizzles on contact.
  4. If needed, gently oil the cooking surface area with extra oil or cooking spray (I do not oil the surface area of my non-stick frying pan and my pancakes ended up excellent).
  5. Utilizing a 1/4- cup procedure, scoop the batter onto the warm frying pan. Prepare for 2 to 3 minutes up until little bubbles form on the surface area of the pancakes (you’ll understand it’s prepared to turn when about 1/2- inch of the border is matte rather of shiny), and turn. Prepare on the opposite sides for 1 to 2 minutes, or up until gently golden brown.
  6. Repeat the procedure with the staying batter, including more oil as required. You might require to change the warm up or down at this moment. Serve the pancakes right away or keep warm in a 200 degree Fahrenheit oven.


  • Dish adjusted from À La Graham.
  • Recommended garnishes: Genuine maple syrup, or a spoonful of fruit compote would be beautiful too. I utilized routine honey, however it subdued the coconut taste. If you have additional coconut milk, attempt Tonya’s tip and blend it with honey in a one-to-one ratio with honey to make coconut honey. Sprinkle additional coconut flakes and leading with fresh fruit for a spectacular discussion.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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