I made these coconut pancakes recently and my kids absolutely loved them. They remind me of my Cameroon-style pancakes with a coconut twist, but here the batter is prepared like classic American pancakes with the addition of coconut for extra flavor and texture. Coconut brightens the batter and gives the pancakes a delightful aroma and slight chew.
Here’s how I make them:
Prep: 5 mins
Cook: 20 mins
Ingredients
Flour – 2 cups
Coconut milk – 2 cups
Butter – 2 tablespoons, melted
Sugar – 3 tablespoons
Baking powder – 2 teaspoons
Shredded coconut or coconut powder – 1 cup
Eggs – 2
Salt – a pinch
Coconut oil for cooking – 2 tablespoons
Directions
1. Combine all the dry ingredients in a bowl and whisk together.
2. Beat the eggs, then add them to the dry mix. Pour in the coconut milk and stir until the batter is mostly smooth; a few small lumps are fine.
3. Fold in the shredded coconut or coconut powder so it is evenly distributed.
4. Warm a skillet over medium heat and add a little coconut oil. Spoon a large scoop of batter into the pan for each pancake. If you’re making several at once, use more than one pan to speed things up.
5. Cook until bubbles form on the surface, then flip. If bubbles don’t appear, gently lift an edge to check the underside—if it’s golden brown, flip and cook the other side until done.
6. Repeat until the batter is used up. These pancakes tend to disappear quickly once they’re ready, so keep a close eye if hungry family members are nearby.
Serve warm with your favorite toppings—maple syrup, fresh fruit, or a sprinkle of extra shredded coconut work wonderfully. Thanks for reading and enjoy making these delicious coconut pancakes.
If you love coconut as much as I do, try these other coconut recipes:
- Coconut Rolls
- Coconut Crepes
- Coconut Fried Rice
- Coconut Jollof Rice
- Coconut Cupcakes