Coconut Pancakes Recipe

Coconut Pancakes Recipe

How To Make Coconut Pancakes

These whole wheat coconut pancakes are fluffy, light, and delicious made with coconut milk. This healthy recipe is perfect for lazy weekend mornings.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1cupwhole wheat pastry flour,or whole wheat flour
  • 2tbspunsweetened coconut,shredded
  • 1tbspsugar
  • 2tspbaking powder
  • ¼tspsalt
  • 1cuplight coconut milk,or 1 fresh coconut water
  • 1egg
  • tbspmelted coconut oil,or butter


  1. In a medium mixing bowl, mix together the dry ingredients.

  2. In a separate bowl, whisk together the liquid ingredients.

  3. If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.

  4. Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.

  5. If necessary, lightly oil the cooking surface with additional oil or cooking spray.

  6. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.

  7. Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.

  8. Repeat the process with the remaining batter, adding more oil as needed.

  9. Serve the pancakes immediately or keep warm in a 200 degree F oven.


  • Calories: 556.98kcal
  • Fat: 32.71g
  • Saturated Fat: 24.81g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.69g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 57.17g
  • Fiber: 8.67g
  • Sugar: 11.40g
  • Protein: 8.79g
  • Cholesterol: 79.98mg
  • Sodium: 735.73mg
  • Calcium: 372.04mg
  • Potassium: 293.36mg
  • Iron: 3.29mg
  • Vitamin A: 34.40µg
  • Vitamin C: 0.08mg
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