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.

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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.

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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.

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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.

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Coconut Pancakes

2 cups all purpose flour
¼ cup dark brown sugar
¾ tsp table salt
1½ tbsp baking powder

1 large egg
1 (400mL) can coconut milk, shaken
1½ tbsp butter or virgin coconut oil, melted & cooled slightly
2 tsp vanilla or coconut extract

Optional 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!

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