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coconut pancakes drizzled with coconut pancake syrup

Toasted Coconut Pancakes

Light and fluffy pancakes with toasted coconut! These pancakes are a real breakfast treat!
4 from 1 vote

Ingredients
  

  • 1 cup shredded sweetened coconut
  • 2 cups white whole wheat flour can use all-purpose flour
  • 2 tablespoons  coconut sugar can use brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups  coconut milk beverage in the carton, not canned (can use almond milk or buttermilk)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • Butter and coconut syrup for serving, if desired

Instructions
 

  • Preheat the oven to 325 degrees F. Evenly spread out the coconut on a large baking sheet. Bake for 5-7 minutes, stirring once, until coconut is slightly toasted. Remove from oven and set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together milk, eggs, coconut oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix.
  • Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Sprinkle pancakes with toasted coconut. Cook until surface of pancakes have some bubbles and a few have burst, about 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 2 minutes more. Continue making pancakes until the batter and toasted coconut is gone. Serve warm with butter and coconut syrup, if desired.