These amazing coconut pancakes are rich, thick, and fluffy, with a lightly crispy exterior that will have you doubting the quality of all your previous pancake experiences. They started as a bit of an experiment. An “we’re out of milk but I still want pancakes” experiment. Craig did not have a whole lot of faith in this experiment initially, but I won him over with the test pancake. Yum.
If you’re used to boxed pancake mix, you’re going to think there’s a few things wrong with these pancakes. First of all, the batter is super, super thick. It’s closer to cookie dough than batter, but trust me—that’s where the amazing thickness comes from. Don’t you dare over-stir the batter, or smash it down (in the pan or in the bowl). Be delicate with it & preserve those amazing air bubbles. You won’t regret it.
The other funny thing about this batter is how it cooks. Usually you’re told to watch for dry edges and wee bubbles coming up through the center of the pancakes. That is not going to happen here. These wonderfully thick pancakes will take time to cook through—take the time to go make yourself a cup of tea or something.
In the end, this platter of pancakes will win you friends and quite likely the title of “best pancake maker ever” within your circle of acquaintances. They also make a great dessert, served with bananas fosters, or even just a scoop or two of ice cream.
Coconut Pancakes
2 cups all purpose flour
¼ cup dark brown sugar
¾ tsp table salt
1½ tbsp baking powder1 large egg
1 (400mL) can coconut milk, shaken
1½ tbsp butter or virgin coconut oil, melted & cooled slightly
2 tsp vanilla or coconut extractOptional add-ins: toasted shredded coconut, dried cranberries, toasted walnuts, white chocolate chips
Sift together the flour, brown sugar, salt, and baking powder in a large bowl.
Make a well in the center of the flour mixture and pour the coconut milk, butter, egg, and extract into it. Whisk quickly to combine, taking care not to over-mix. There should still be bits of flour and lumps in the batter.
To cook, heat your griddle to medium heat—your test of readiness is if droplets of water dance and skitter across the pan before evaporating away. When they do, the pan is ready. Add a pat of butter or some coconut oil and let it melt.
Scoop 1/4 cup blobs of batter onto your skillet. Resist the urge to pat them down or spread them out. Let them cook, uncovered, for about 6–7 minutes on the first side. They won’t change a whole lot in appearance, so check ’em by lifting an edge and checking to see if the bottom is nicely browned. Once it is, gently flip them. Again, do not hit them and smack ’em around with your spatula—preserve that beautiful fluffiness.
Cook for another 6 or so minutes before removing from the griddle. Mmmm.
I know 12+ minutes seems like a long time to cook pancakes on the griddle, but for these bad boys it really is necessary, or you end up with an icky, raw center. Make sure you do your test pancake(s) to properly calibrate your griddle—too cold and the pancakes will be soggy on the outside, too hot and they’ll burn on the outside before cooking through.
Serve with delicious toppings like maple syrup, caramel sauce, bananas, mango, nut butters, and yoghurt, and bask in the adoration of your fellow breakfast diners. Yum!
now they sound just delicious!
hello from germany
have a nice day!
Thanks, Caro! Enjoy & thanks for reading 🙂
Do you use Coconut oil to oil the pan? These sound so good.
Got a question for you . . . have you ever used coconut oil to moisturize your face? I have used it for 3 days now, and my face is so soft and smooth. I am loving the feel.
I think I used butter for these, but coconut oil would be a great touch 🙂
I’ve tried coconut oil as a straight moisturizer, but it really doesn’t do the trick up here in the great deserty dry north. It doesn’t seem to actually penetrate my skin at all, sadly 🙁 When I’m cooking with it I’ll often rub any excess on my arm and it seems to evaporate rather than moisturize. If I moved to somewhere wonderfully humid, though, I could see it becoming a face fave 🙂
They look SCRUMPTIOUS…!!!
I LOVE LOVE LOVE coconut, thanks Marie.
Have you ever tried using Ghee in pancakes instead of butter? It is absolutely delicious!! 😛
Thanks, Dechen! I haven’t tried ghee, but I will add it to the list 🙂 I’ve got a big tub of it in my fridge, and I can always do with more uses for it.
We had these for supper. I added pecans, but didn’t put anything over them. Delicious!
Great recipe!
Ooooh, that sounds fantastic! Thanks so much for trying the recipe & cooking with me 🙂
I love anything-coconut! Will put Coconut milk on my shopping list. Thank you for the recipe! Pinned
Enjoy!
This sounds delicious. I just wonder what would happen if substitute of all purpose flour for gluten free flour. Have you tried anything with gluten free flour? I just recently got into gluten free food and I love it just haven’t made anything myself. I just find gluten free healthier for me. I also will be trying gluten free bread with some of your recipes which require regular flour. I’d appreciate your comment on substitution if you have any. Thanks
I’m a massive lover of gluten, so I’m afraid I have no idea. Good luck with cutting out such an essential baking ingredient!
Thanks for the comment. Will see how it comes out and will make with regular wheat as per your recipe…:-) I did start to cut down on wheat products after some research on what today’s wheat contains which is not that pretty: new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more.
It contains a Super Starch – amylopectin A that is super fattening.
It contains a form of Super Gluten that is super-inflammatory.
It contains forms of a Super Drug that is super-addictive and makes people crave and eat more.
Gluten, a protein found in wheat, barley, rye, spelt and oats) can cause celiac disease, which triggers severe inflammation throughout the body and has been linked to autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer, and more.
Gluten free is another type of junk food as it is processed so i do mostly stick with vegetables, fruit, beans, nuts, lean meat and occasionally get some products with wheat or gluten free.
I’d recommend giving this article and his book a read 🙂
Great article! Thank you. 🙂