Toasted Coconut Pancakes are light, fluffy, and so easy to make that you don’t need to save them just for weekends! Change up your breakfast routine with these yummy and unique pancakes.
Made with coconut milk instead of buttermilk, with lots of toasted, sweetened coconut, your family is sure to love these delicious toasted coconut pancakes!
I really, really like pancakes. Especially big, fluffy buttermilk pancakes or interestingly flavored pancakes like lemon ricotta pancakes. So a few years back when a friend posted on FB about the box mix toasted coconut pancakes from Trader Joe’s, I went out and bought some that day.
The Trader Joe’s toasted coconut pancakes were good, and definitely easy since all you had to do was add water, mix, and cook, but I knew I could do better with a homemade version that would be hardly more work.
Really, this recipe is very similar to my recipe for big, fluffy buttermilk pancakes with only slight adaptations. The major changes (aside from halving the recipe here since I don’t tend to make these in huge batches like I find I do when making buttermilk pancakes) include swapping buttermilk for coconut milk and coconut cream mixed with a little vinegar and replacing the melted butter with melted coconut oil. There is also a bit more sugar in the batter here as well. And of course, you mix in some delicious toasted coconut to the batter, which adds an amazing texture and flavor to the pancakes!
If you have trouble finding coconut cream, or just don’t want to bother with both coconut milk AND coconut cream, you could always just use all coconut milk instead. I totally get it. But I love the richness and extra coconut flavor from the coconut cream. And leftover coconut cream can be used in smoothies, soups and curries or in place of heavy cream in many recipes (a trick I learned when doing Whole 30).
Honestly, my favorite way to eat these toasted coconut pancakes is topped with homemade apricot jam and a sprinkling of additional toasted coconut, just like in these pictures. But you can’t go wrong with coconut syrup. And there’s always maple syrup or strawberry jam to consider as well. Or mini chocolate chips (chocolate + coconut = heaven). Basically you’re going to be happy whichever way you go with topping these toasted coconut pancakes.
I always make these on an electric griddle like this one, but you could do them in a large pan if you don’t have a griddle. Honestly, the hardest part about these is toasting the coconut in the oven, and even that only takes a few minutes. Just watch it so it doesn’t burn, which can happen quickly if you forget about it!
What are your favorite kind of pancakes?!
- 3/4 cup shredded, sweetened coconut
- 3/4 cup coconut milk
- 1/4 cup coconut cream
- 1 tablespoon vinegar
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
Heat oven to 350 degrees. Spread the coconut in a single, even layer on a baking sheet, then bake for 3 to 5 minutes, stirring once about halfway through, until lightly toasted.
In a medium bowl, combine the coconut milk, coconut cream and vinegar, then set aside for 5 minutes. Add the beaten egg, melted coconut oil, and vanilla and whisk to combine.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the toasted coconut. Add the coconut milk mixture to the dry ingredients, stirring just until combined, being careful not to overmix.
Heat a griddle or large pan to medium low heat and lightly grease with butter. Scoop about 1/3 cup of batter and drop it on the hot griddle for each pancake, spacing them so they have room to spread. Cook until bubbles start to form on the surface of the pancake, about 2 minutes, then flip and cook another 2 minutes until done.
Serve warm with butter, whatever toppings you like such as coconut or maple syrup, or apricot jam (my personal preference), and additional toasted coconut to sprinkle over top.
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