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Coconut Pancakes

Fluffy pancakes with shredded coconut and coconut milk, served with coconut syrup. Perfectly sweet and delicious for breakfast or brunch.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pancakes
Author Jhuls @ The Not So Creative Cook

Ingredients

Ingredients:

For the coconut syrup:

  • ½ cup (125 ml) coconut cream (I used the one from the can)
  • 2 tbsp (26 g) white sugar
  • ¼ tsp salt

For the pancakes:

  • 1 large egg room temperature
  • 1.5 tbsp coconut oil
  • 5 tbsp canned coconut milk
  • 3 tbsp yogurt (I used plain Greek yogurt)
  • ½ tsp vanilla extract
  • 2 tbsp brown sugar
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup desiccated coconut

Instructions

For the coconut syrup:

  1. In another saucepan, add coconut cream, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.

For the pancakes:

  1. In a bowl, add the egg and beat until frothy.
  2. Add coconut milk, coconut oil, vanilla extract, and yogurt. Whisk until combined.
  3. Add sugar and whisk again.
  4. Sift the flour, baking powder, and salt over the bowl with the wet ingredients.
  5. Add desiccated coconut and mix gently, but do not overmix.
  6. Scrape the sides and bottom of the bowl, then let the batter rest for 5 minutes.
  7. Once the batter is ready, heat a pan, grease it, and pour about 1/3 cup of batter (I used an ungreased non-stick pan).
  8. Cook for 2-3 minutes, or until the edges look set. Flip and cook the other side for 1-2 minutes.
  9. Repeat until all the batter is used.
  10. Serve with coconut syrup, maple syrup, or enjoy as is.