Coconut Pancakes

Name: Coconut Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
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

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.

25 minEasyServes 4310 cal/serving

ThaiBreakfastStovetopVegetarianDairy-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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).
4

Heat a large non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.
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.
6

Flip the pancakes and cook until golden brown on the bottom, about 1-2 minutes more.
7

Transfer to a plate and repeat with the remaining batter, adding more coconut oil to the pan as needed.
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.
9

Garnish with 2 limes for serving lime wedges for squeezing over the top if desired.

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Questions

Why does Coconut Pancakes say not to overmix?

Step 3 reads: "Pour the wet ingredients into the dry ingredients and stir just until combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for maple syrup in Coconut Pancakes?

The entry for Coconut Pancakes calls for 1/2 cup coconut syrup or maple syrup, for serving. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I make Coconut Pancakes gluten-free?

Yes. The gluten in Coconut Pancakes is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Coconut Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 2 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Coconut Pancakes contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Coconut Pancakes?

One serving (the recipe makes 4) is about 310 calories, with 7 g protein, 42 g carbohydrate and 12 g fat, plus 2 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

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