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

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.

Questions

Can I make Coconut Pancakes gluten-free?

Yes. The gluten in this entry 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.

How long does Coconut Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Coconut Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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