After spending a week in Costa Rica, drinking coconut water every morning, I woke up today with a craving for coconut pancakes. I made the batter using coconut flour, toasted coconut flakes, and shredded coconut. The result was super balanced, not too sweet, and worked perfectly with maple syrup. These pancakes are so easy to make, they take less than 30 minutes from mixing to eating. Weekend breakfast is so fun!
For the pancakes (5-6 medium-size pancakes)
300 ml coconut milk
120 gr white flour + 20 gr coconut flour (can be substituted with any other flour)
50 gr sugar
25 gr toasted coconut flakes
25 gr melted butter
8 gr baking soda
8 gr baking powder
5 gr salt
1 free-range egg
A little squeeze of lemon (to activate the baking soda)
- Cut the toasted coconut flakes into small pieces. I prefer not chopping them into powder so you get a crispy texture in your pancakes.
- In a bowl mix the flours, sugar, baking powder, baking soda, and salt.
- In a separate bowl mix the coconut milk, melted butter, egg, and squeeze a little bit of lemon juice. Mix well until homogenous.
- Add the wet ingredients mixture into the dry one and mix just until combined. We don't want to over mix the batter which will result in dense-hard pancakes.
- Add in the chopped toasted coconut flakes and fold them into the batter.
- Heat up a pan on medium heat. Add a teaspoon of butter and coat the whole pan.
- Add a big spoon/ladle of batter to the pan, once you see bubbles form on top, flip and cook on the other side.
- Serve with lots of maple syrup and sprinkle some shredded coconut on top.
- Enjoy with your lovers!