Coconut is on the brain. As well as warm sunny, blue watered places that inspire all things coconut. So what better way to start the day than with Coconut Pancakes? Stick your feet in a kiddie pool and turn on some Caribbean tunes while you enjoy a plate of these and you just may be able to drift off to another place for a short while.
This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. Top them off with your favorite syrup, whipped cream, or berries for a delectable start to the day. I may get up even earlier if these are on the menu. The early bird gets the coconut pancakes ya know?
As I said before, with the addition of coconut milk and shredded coconut, the batter is thicker than regular pancake batter. But they cook in the same amount of time as most pancakes, rising a little more to their fluffy goodness. Test a few to begin with to get the size and cook time for your griddle or pan correct.
And pass the syrup!
- 1¼ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded, sweetened coconut
- 1 egg, beaten
- ½ cup buttermilk
- ¾ cup coconut milk (NOT coconut water, although that’s tasty stuff)
- 1 tablespoon melted butter (I used salted.)
- additional butter or cooking spray for cooking surface
- Lightly mix all dry ingredients together.
- Add all wet ingredients to the beaten egg and combine well.
- Mix the wet ingredients into the dry and stir until incorporated. Don’t over mix.
- In a hot skillet or griddle, add a pat of butter if needed to coat pan.
- 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.
Before you go, what kind of pancakes are your favorite?