Light and fluffy Coconut Pancakes topped with coconut syrup! Top with macadamia nuts, banana or chocolate chips – the perfect pancakes for coconut lovers!
I’m bringing tropical flavors to your breakfast! My family recently returned from a trip to Hawaii, where we spent a week living off of shave ice, acai bowls and all the pineapple, coconut and macadamia nuts we could get our hands on. One morning for breakfast my husband had coconut macadamia nut pancakes topped with coconut syrup. They were so delicious, that I knew I had to recreate them when I got home. This is our new favorite way to start the day (while daydreaming of the beaches of Hawaii, of course).
MORE COCONUT RECIPES: COCONUT CAKE – COCONUT PECAN PIE BARS – COCONUT CREAM PIE – COCONUT BROWNIES
Coconut Pancakes:
These pancakes are light and fluffy with a subtle coconut flavor. They get their coconut flavor from the following:
Coconut Milk: Unsweetened coconut milk makes up the bulk of the wet ingredients. I use coconut milk from a carton (in the refrigerated section of the grocery store), which allows me to have enough milk for the pancakes and the coconut syrup (more on that below). If you prefer sweetened coconut milk, you can absolutely use it, just be aware that your pancakes will be substantially sweeter.
Shredded Coconut: Use sweetened or unsweetened shredded coconut in the pancake batter as well as for a garnish. Tip: I like to run a knife through the shredded coconut before adding it to the batter so that the there aren’t any long stringy pieces in the pancakes.
Coconut Oil: I use melted coconut oil in the pancake batter and for greasing the skillet/griddle. Note: Unrefined coconut oil will have a more pronounced coconut flavor than refined coconut oil. Feel free to use either, or swap for melted butter or vegetable oil.
The sweetness of the pancakes will vary greatly based on whether your coconut milk and shredded coconut is sweetened or unsweetened. Since this is breakfast, I like to keep these a bit more wholesome by using the unsweetened varieties of both, but by all means, use what you have on hand, or what you prefer.
Coconut Syrup:
The perfect accompaniment to these pancakes is Coconut Syrup! A simple mixture of coconut milk, sugar, maple syrup, cornstarch, and vanilla. It’s sweet and creamy with a subtle coconut flavor. Simmer the mixture on the stovetop for about 10 minutes, until thickened and combined. Leftovers should be stored in the fridge (up to 5 days). The syrup will thicken up as it cools. Whisk it to thin it out right before serving.
These pancakes are also delicious topped with maple syrup, honey or agave.
Toppings for Coconut Pancakes:
- Shredded Coconut: Add an extra dose of coconut flavor by topping your stack of pancakes with a sprinkling of shredded coconut. Optional: toast the coconut in a dry skillet for an even stronger coconut flavor.
- Macadamia Nuts: Chopped, roasted salted macadamia nuts add the perfect salty crunch. Highly recommended!
- Banana or Pineapple: Top these pancakes with sliced banana or chopped pineapple to bring out the tropical flavors.
- Chocolate Chips: If you’re a fan of the combo of chocolate + coconut you will love adding chocolate chips to these pancakes. Stir a few handfuls of chocolate chips right into the batter.
MORE PANCAKE RECIPES
Banana Pancakes
Oatmeal Pancakes
Chocolate Chip Pancakes
Sweet Potato Pancakes
Recipe
Coconut Pancakes
Light and fluffy Coconut Pancakes topped with coconut syrup!from votes
Print Pin SaveSaved!Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 454kcal
Ingredients
Coconut Pancakes:
Coconut Syrup (optional):
Optional Toppings:
Instructions
Pancakes:
In a large bowl, mix the flour, sugar, baking powder, salt, and shredded coconut.
In a separate bowl, whisk the coconut milk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow the mixture to sit for 5 minutes or so while you preheat and grease a griddle. Note: if the batter seems too thick or thin you can add a tablespoon or so of flour (to thicken) or coconut milk (to thin). Be careful not to overmix.
Using a ⅓ or ½ measuring cup, pour the batter onto a greased griddle set at medium-low heat. Cook on one side until bubbles form evenly, then flip and cook on the other side until golden brown. Repeat with remaining batter.
Syrup:
In a small saucepan, whisk all ingredients except vanilla extract. Simmer for 10-12 minutes, until thickened slightly and completely combined. Whisk in vanilla extract. Store in the refrigerator, whisking to thin it out right before serving.
Notes
*The sweetness of the pancakes will vary greatly based on whether your coconut milk and shredded coconut is sweetened or unsweetened. Since this is breakfast, I like to keep these a bit more wholesome by using the unsweetened varieties of both, but by all means, use what you have on hand, or what you prefer. Nutrition facts do not include coconut syrup. Recipe adapted from Cookie & KateNutrition
Calories: 454kcal | Carbohydrates: 64g | Protein: 11g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 192mg | Potassium: 350mg | Fiber: 3g | Sugar: 13g | Vitamin A: 155IU | Calcium: 161mg | Iron: 3.8mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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