My family has always loved pancakes (who doesn’t right!) but sometimes they get boring and when I stopped using butter to fry them in and top them with and stopped eating corn syrup (no more Mrs. Buttersworth) then I was not too thrilled about eating a dry, bland pancake topped with high calorie and pricey pure maple syrup.  I tried the trick that some use of mixing the maple syrup with some apple sauce to thin it down, lower the calories and lessen the cost but it was not for me.  My little ones do love that mixture though so try it for yourself  if you have not, some love it.  So with that said I really have not made too many pancakes in the past couple of years until I started making these.  I had seen many recipes for them online and tried a couple vegan ones but was not thrilled with those so I tweeked them a bit to my liking and now my family is happy to have pancakes on the menu again.  We actually made these last night for dinner with some hash browns and it was a very satisfying meal that does not leave you needing dessert.

These pancakes are slightly sweet, fluffy and so good especially if you add fresh fruit to them.  You barely even need any maple syrup and you definitely don’t need any “butter”.  You could health them up a bit more by trading your tolerable portion of whole wheat flour against the white flour.  I have used half with whole wheat pastry flour and it is not too wheat tasting and the kids still like it but have not been able to fool them with 100% whole wheat flour yet.

Coconut Pancakes
Serves: approx 10-12 medium sized pancakes

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sweetened, shredded coconut
1 teaspoon vanilla extract (or substitute with coconut extract for more coconut flavor)
1 teaspoon sweetener (can omit)
a pinch or two of nutmeg
2 cups unsweetened almond milk (more or less depending on how thick or thin you want them)
Desired fruit to top the pancakes

Mix all the ingredients together except the milk.  Add the milk 1/2 cup at a time until desired consistency.  Pour a 1/4 cup onto a skillet at medium heat and cook until bubbles appear, flip and cook until golden brown on each side.  Top with more coconut, strawberries, bananas or what ever fruit you desire. ENJOY!

coconut pancakes

coconut pancakes

coconut pancakes

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Coconut Pancakes
coconut pancakes
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coconut pancakes