Coconut Pancakes
Light and fluffy coconut pancakes inspired by Thai cuisine. These tropical breakfast treats feature coconut milk, fresh lime, and are topped with tropical fruit and a drizzle of sweet coconut syrup.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups coconut milk (canned)
- 1 tsp lime zest
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1/4 cup unsweetened shredded coconut
- 1 ripe mango, diced
- 2 banana, sliced
- 1/2 cup coconut syrup or maple syrup, for serving
- 2 limes lime wedges, for serving
Instructions
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1
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar.
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2
In a separate bowl, beat the 2 large eggs, then whisk in 1 1/2 cups coconut milk (canned), 1 tsp lime zest, 1 tsp vanilla extract, and 1 tablespoon of melted 2 tbsp melted coconut oil.
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3
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in 1/4 cup unsweetened shredded coconut, being careful not to overmix (some lumps are fine).
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4
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.
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5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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6
Flip the pancakes and cook until golden brown on the bottom, about 1-2 minutes more.
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7
Transfer to a plate and repeat with the remaining batter, adding more coconut oil to the pan as needed.
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8
Serve the pancakes warm, topped with 1 diced ripe mango, 2 sliced banana, additional shredded coconut, and a drizzle of 1/2 cup for serving coconut syrup or maple syrup.
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9
Garnish with 2 limes for serving lime wedges for squeezing over the top if desired.