| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 20g | 16g | 40g |
| sugars | fibre | protein | salt |
| 9g | 2g | 7g | 0.3g |
Nothing quite brings back the sensation of my Italian-American upbringing like our Coconut Pancakes. Born and raised in New Jersey, my hearty flavors are a product of the traditional Italian delicacies I grew up with. But like any adventurous spirit, I enjoy venturing out of my comfort zone, which for me, is the realm of Italian cuisine. Our Coconut Pancakes recipe is a tribute to such ventures and beautifully fuses comfort and diversity, offering a distinct, tropical twist to a classic breakfast staple.
Often served alongside a heap of fresh mixed berries and a generous drizzle of maple syrup, these Coconut Pancakes capture the spirit of a vacation breakfast, right within the confines of your home. 
Their taste profile, consisting of the creamy richness of coconut milk and the pleasant sweetness of shredded coconut, bears resemblance to a few Hawaiian dishes and even Thai desserts like Khanom Krok.
A Heart-Healthy Breakfast Delight
These Coconut Pancakes besides being delicious, also have a notable health aspect. As a grandfather, I’ve become more conscious of the meals I create for my family and promote on here. This recipe is enriched with the goodness of coconut, which is a rich source of healthy fats known for their beneficial effects on heart health. Several studies have indicated that consuming coconut can lead to improved cardiovascular health, and its high-fiber content can help maintain gut health as well.
Perfect for Pairings
Moreover, Coconut Pancakes go fantastic with a wide variety of pairings. If you are a fan of sweet and savory combinations, crispy bacon on the side complements these pancakes fabulously. Looking for something more exotic? You might enjoy them with a side of homemade mango salsa, for an extra burst of tropical flair. Whether enjoyed with a traditional cup of coffee or a tropical fruit smoothie, they always manage to bring a delightful start to the day.
From my family to yours, I hope these Coconut Pancakes become a cherished addition to your breakfast table. This recipe speaks volumes about my love for creating diverse, comforting, and healthful food that caters to different taste preferences. From a household where spaghetti and meatballs are a staple, we have journeyed to explore different cultures through food. After all, food is not just about sustenance. It’s about love, unity, and the audacity to venture into the unknown.
What You’ll Need
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 2 tablespoons of granulated sugar
- 1/4 teaspoon of salt
- 1 cup of canned coconut milk
- 1 fresh egg
- 2 tablespoons of melted coconut oil
- 1 teaspoon of pure vanilla extract
- 1/2 cup of unsweetened shredded coconut
- Butter for cooking
- Fresh mixed berries, for serving
- Maple syrup, for serving
Method
Step One
Combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of granulated sugar and 1/4 teaspoon of salt in a large bowl. Mix these dry ingredients until they are well combined.
Step Two
In another bowl, whisk together 1 cup of canned coconut milk, 1 fresh egg, 2 tablespoons of melted coconut oil and 1 teaspoon of pure vanilla extract. Make sure that these wet ingredients are thoroughly mixed.
Step Three
Gradually add the wet ingredients to the dry ingredients. Mix them together until a smooth batter is formed. Then, fold in 1/2 cup of unsweetened shredded coconut.
Step Four
Heat a large skillet or griddle over medium heat and melt some butter to coat the surface. Pour 1/4 cup measures of batter onto the hot skillet for each pancake. Cook the pancakes for about 2 minutes on each side, or until they are golden brown.
Step Five
Serve the coconut pancakes hot, topped with fresh mixed berries and a drizzle of maple syrup. Enjoy this tropical twist on a classic breakfast dish.
