I’m so excited to share this recipe with you! I love pancake recipes that call for seasonal ingredients (evidence: pumpkin pancakes), so I couldn’t wait to try À La Graham’s coconut pancake recipe. While I used fresh coconut water to make these pancakes, I’ve found that they taste just as good with canned coconut milk, so you can make them year-round!
As expected, coconut pancakes are absolutely delicious: light, fluffy, and moist, with a subtle coconut flavor. They pair perfectly with fresh fruit like pomegranate and kiwi for a relaxing winter weekend.
Did you know that coconut season is December and January? Since coconuts are readily available this time of year, I used fresh coconut water in this recipe. Keep in mind that you can also use canned coconut milk, which is available year-round!
I bought a coconut at the grocery store that was so heavy that it jiggled around when I shook it. I cracked open the coconut at home using a fairly basic method. I cleaned up a Phillips screwdriver and hammered (yes, hammered) the screwdriver into the eye of the fruit. I poured the coconut milk into a measuring cup. Conveniently, the coconut milk was exactly one cup, which was exactly what I needed for my recipe. Success!
I later broke open the coconut by banging it on concrete. I discovered other techniques for cracking open coconuts, like this one, that require a butcher knife. I didn’t want to risk losing a hand (how would I eat pancakes without hands?), so I took the easier route. I just pounded the coconut on the ground like a monkey.
Tonya’s recipe calls for sweetened coconut flakes, but I really prefer the taste of unsweetened coconut. They’re light and refreshing, without the cloying artificial taste and gummy texture of sweetened coconut. I found unsweetened coconut at a nearby deli. Trust me, it’s worth the extra trip!
Coconut Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut milk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions:
- In a bowl
- whisk together flour
- shredded coconut
- sugar
- baking powder
- baking soda
- and salt
- In another bowl
- mix coconut milk
- egg
- melted butter
- and vanilla extract
- Gradually add the wet ingredients to the dry ingredients and stir until combined
- Heat a non-stick pan over medium heat and lightly grease it
- Pour 1/4 cup of batter onto the pan and cook until bubbles form on the surface
- Flip and cook for another 1-2 minutes until golden brown
- Repeat with the remaining batter
- Serve warm with maple syrup or fresh fruit