Toasted Coconut Pancakes
Indulge in fluffy toasted coconut pancakes drizzled with homemade coconut syrup, transporting you to a tropical getaway with every bite.
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk Use room temperature
- 1 large egg Use room temperature
- 2 tablespoons melted coconut oil Ensure it's not too hot
- 1/2 cup toasted coconut flakes For folding into the batter
For the Coconut Syrup
- 1 cup sugar
- 1/2 cup coconut water
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together thoroughly.
- In another bowl, whisk coconut milk, egg, and melted coconut oil together.
- Combine the dry and wet ingredients, stirring until just combined. Fold in toasted coconut flakes, being careful not to overmix.
Cooking
- Heat a skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake and cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
Coconut Syrup
- In a saucepan, combine sugar, coconut water, and vanilla. Bring to a gentle simmer over medium heat, stirring frequently for about 5-7 minutes until slightly thickened.
Serving
- Serve pancakes warm, drizzled with homemade coconut syrup and topped with additional toasted coconut flakes.
Notes
For added flavor, consider serving with fresh fruit like bananas or pineapple. Store leftovers in an airtight container in the fridge for up to 3 days.