Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Coconut Pancakes

Healthy Coconut Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sandra
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Cuisine: American

Description

Healthy Coconut Pancakes

These Healthy Coconut Pancakes are light, fluffy, and packed with tropical coconut flavor. Made with wholesome ingredients, they’re naturally sweetened and perfect for a nutritious breakfast.

Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.

 


Ingredients

Scale
  • 1 cup whole wheat flour (or oat flour for gluten-free)
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup coconut milk (or any milk of choice)
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon vanilla extract

Instructions

  • In a large bowl, mix the flour, shredded coconut, baking powder, baking soda, and salt.
  • In another bowl, whisk together the egg, coconut milk, melted coconut oil, honey (or maple syrup), and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
  • Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes.
  • Repeat with the remaining batter.
  • Serve warm with fresh fruit, a drizzle of honey, or a sprinkle of shredded coconut.

Notes

  • In a large bowl, mix the flour, shredded coconut, baking powder, baking soda, and salt.
  • In another bowl, whisk together the egg, coconut milk, melted coconut oil, honey (or maple syrup), and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
  • Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes.
  • Repeat with the remaining batter.
  • Serve warm with fresh fruit, a drizzle of honey, or a sprinkle of shredded coconut.