What’s for supper? Breakfast! We’re on island time, where a meal feeds our mood, not our schedule.
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These are not your Mama’s pancakes! They will transport you from a cold, rainy, late winter or early spring day and plop you down in the tropics.
People have strong opinions about pancakes, just like they do about coconuts. If you’ve read this far, you likely love coconuts, or someone who does. Folks often seem to have fond memories of pancakes in their childhood. Maybe Dad or Grampa made them ‘every’ Saturday. Maybe they were a special surprise supper when the significant adult in your life was too tired to cook a more traditional supper. This recipe is easy to adjust if your opinion leans toward thin and moist pancakes. Simply add more coconut milk, or more of any dairy-free milk.
When you’d love a trip to the islands, or you are reminiscing about the time you picked up coconuts from the beach, this recipe will take you back to island time.
If you feel like creating a tropical-themed meal, try one of our fruit smoothie recipes: Tropical Smoothie Recipe and Strawberry Pineapple Smoothie.
Are Coconut Pancakes Healthy?
This is an easy, quick pancake recipe with endless possibilities for variations and healthy additions. Add ¼ cup flax meal- this keeps you feeling full longer. If you’d like to make it vegan, substitute flax eggs. Love coconut? You can double the amount. Like nuts in your pancakes? Grind some walnuts and throw in 1/4 cup or so. Add fruit to each pancake after spooning onto the pan. Sliced bananas or sliced frozen (thawed) strawberries or blueberries work well. You can try a few slices on each pancake, or go bananas and get a full fruit serving in. Add 1 tsp. vanilla, if you like. Spice it up a little with nutmeg, cinnamon, or cardamom.
As always, with pancakes, keep the temperature in the lower medium range. You want them cooked through but not dry. I often remove the pan from the heat for a moment while the pancakes are cooking, adjust the heat, then return the pan. You also don’t want them too large—you need to be able to flip easily. Flip once they quit bubbling. Bubbles are a good thing—it means they’re about ready to flip, so watch them closely! Keep them warm in a low oven (250 degrees) until you are ready to serve.
INGREDIENTS
- 1 1/4 cups flour I like to use whole wheat pastry flour but all-purpose works
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- 1 large egg beaten (free-range if possible)
- 1/2 cup almond milk
- 3/4 cup light coconut milk canned
- 1 tablespoon coconut oil melted (plus extra for cooking)
INSTRUCTIONS
Combine
Whisk together the dry ingredients and fold in shredded coconut for a tropical twist. Beat the egg and blend with almond and coconut milk, then stir in melted coconut oil for a dairy-free delight.
Mix
Gently combine the wet and dry mixtures to form a thick batter, perfect for fluffy pancakes. Remember, don’t overmix to keep them light and airy.
Cook
Heat a skillet and cook the batter until bubbles form. Flip once to achieve a golden brown finish. Serve these perfect pancakes with your favorite healthy toppings.
Enjoy
Savor the coconut goodness in every bite, and start your day with a smile. These pancakes are not just breakfast, they’re a morning treat that’s both nutritious and delicious!
Devour!
FAQs & Tips
Pancake batter can be made up to a day ahead of time, although you may need to add a bit more liquid to get them back to the right consistency. Finished pancakes may be refrigerated. Be sure they are cooled completely, then store in a sealed container in the fridge for up to a week. To freeze, you don’t want a big pancake lump, so freeze individually for several hours, using a sheet pan. Then they are safe to put into a large resealable plastic bag to keep for up to 3 months. To reheat: 350 degrees for 2 to 3 minutes in the air fryer, or in the oven on a wire rack for about 4 minutes.
Patience, my dear! You must keep the heat at the sweet spot. Good pancakes can’t be rushed.
Yes! Stir it briskly so the creamy part and the water mix, then measure.
Yes, use any regular non-dairy milk. Just be aware they won’t be as rich tasting.
Coconut pancakes vary wildly. These are not your Mama’s pancakes!
This reminds you to fold in the wet ingredients ever-so-gently to the dry. Over mixing the batter will result in tough pancakes, not fluffy!
Serving Suggestions
Pancakes always pair well with a protein, especially sausage or vegan sausage. Other options for protein like the Air Fryer Coconut Shrimp
Hey, remember- pancakes make a terrific supper- add the coconut shrimp and the smoothie, and all you need is the little umbrella on top of your drink and some Island music. You’ve hit all the food groups and maybe have the beginnings of a staycation.
Ingredients
- 1 1/4 cups flour I like to use whole wheat pastry flour but all-purpose works
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- 1 large egg beaten (free-range if possible)
- 1/2 cup almond milk
- 3/4 cup light coconut milk canned
- 1 tablespoon coconut oil melted (plus extra for cooking)
Instructions
- In a large mixing bowl, whisk together the whole wheat pastry flour, coconut sugar, baking powder, baking soda, and salt. Gently fold in the unsweetened shredded coconut.
- In a separate bowl, beat the egg and then mix in the almond milk and light coconut milk until well combined. Pour in the melted coconut oil, stirring continuously.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir everything together just until combined, being careful not to overmix to ensure your pancakes stay fluffy.
- Heat a non-stick skillet or griddle over medium heat and brush with a little coconut oil to prevent sticking.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 minutes.
- Flip the pancakes carefully and cook for another minute or until they are golden brown and cooked through.
- Serve the pancakes hot with your choice of toppings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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