Breakfast / Quick / Pancakes
Coconut Pancakes
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Chef's Note
Indulge in a tropical twist on breakfast this National Pancake Day with these coconut pancakes 🥞 These fluffy, golden pancakes are infused with the rich, nutty flavor of coconut, providing a delightful texture and a hint of paradise in every bite! Drizzle with warm maple syrup, sprinkle with toasted coconut flakes, and savor a morning delight that transports your taste buds to a beachside getaway! 🌴
Preparation
5 minutes
Cook
10 minutes
Serves
4
Serving Size
2 pancakes
Ingredients
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1 cup whole wheat flour
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2 Tbsp. Fiesta Tropicalé Unsweetened Organic Coconut Flakes
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1 Tbsp. sugar
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2 tsp. baking powder
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¼ tsp. salt
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1 cup Fiesta Tropicalé Light Coconut Milk
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½ Tbsp. Fiesta Tropicalé Coconut Oil, melted
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1 egg
1
In a mixing bowl, mix together flour, coconut flakes, sugar, baking powder and salt.
2
In another bowl, whisk together coconut milk, egg and oil. Pour the milk mixture into the flour mixture and stir until combined. Heat a skillet medium-low heat. Lightly oil the skillet with oil or cooking spray.
3
Scoop the batter, ¼ cup at a time, onto skillet. Cook for 2 to 3 minutes and flip. Cook the opposite side for 1 to 2 minutes, or until lightly golden brown.
4
Repeat with the remaining batter. Serve the pancakes immediately and enjoy! Top with maple syrup and toasted coconut flakes.