Coconut Pancakes

I can’t wait to give you this recipe! I love pancake recipes that use seasonal ingredients (pumpkin pancakes are evidence), so I was eager to try La Graham’s recipe for coconut pancakes. Although I made these pancakes with fresh coconut water, I have discovered that canned coconut milk works just as well, allowing you to prepare them all year long!

As expected, coconut pancakes are wonderfully delicious: fluffy, light, and moist with a little coconut flavor. On a relaxing winter weekend, they go well with fruit, particularly fresh fruit like kiwi and pomegranate.

Remarks on coconuts

Did you know that December and January are the prime months for coconuts? I used fresh coconut water for this dish because coconuts are widely available at this time of year. Remember that you may also use coconut milk in cans, which is always available!

I chose a large coconut at the grocery shop that sloshed around when I shaken it. I used fairly crude methods at home to open the coconut. And i scrubbed a Phillips screwdriver before hammering (yep, hammering) it into the fruit’s eye. I filled a measuring cup with the coconut milk. The coconut milk conveniently measured exactly one cup, which I required for the recipe. Success!

I later pounded the coconut against concrete to break it open. And i discovered several methods for opening coconuts, such as this one that calls for a butcher knife. I chose the simpler option since I didn’t want to take the chance of losing a hand (how would I enjoy my pancakes without a hand?). Simply thrash the coconut around like a monkey.

And finally, Tonya’s recipe called for sweetened coconut flakes, but I actually like the flavor of unsweetened coconut more. Without the overpowering artificial flavor and sticky texture of sweetened coconut, it is light and energizing. I discovered unsweetened coconut at a neighborhood specialty food shop. It’s worth the extra travel, I promise!

Also read: Breakfast Quinoa


  • 1 cup whole wheat flour or whole wheat flour, together with 2 teaspoons of unsweetened coconut flakes
  • 2 tablespoons baking powder and 1 tablespoon of sugar
  • 4 grains of salt
  • 1 cup fresh coconut water from a mature coconut or 1 cup light coconut milk
  • 1 egg
  • 1 1/2 tablespoons of melted butter or coconut oil


  • Combine the dry ingredients in a medium mixing basin (flour, shredded coconut, sugar, baking powder and salt).
  • The liquid components should be whisked together in a different basin (coconut milk, egg and oil). If the coconut oil solidifies as it comes into touch with the cold components, let it warm up to room temperature for a few minutes or microwave it for short bursts of 30 seconds at a time until it melts and can be whisked into the remaining ingredients.
  • Mix the dry ingredients before adding the wet ones (a few lumps are ok). Heat an electric skillet to 350 degrees Fahrenheit if you intend to use one. In any other case, preheat a nonstick griddle or a heavy cast-iron skillet over medium heat. When a drop of water sizzles on contact with the pan’s surface, it’s time to start frying your pancakes.
  • If additional oil or cooking spray is required, lightly grease the cooking surface (I used a non-stick griddle without oiling the surface, and my pancakes came out perfect).
  • The batter should be poured onto the hot skillet using a 14 cup measure. Flip the pancakes after cooking for 2 to 3 minutes, or until little bubbles appear on their surface (you’ll know it’s time to flip when the edge is matte rather than glossy). Cook for one to two minutes on the opposing sides, or until gently golden brown.
  • With the remaining batter, repeat the procedure, adding extra oil as necessary. At this stage, you might need to turn the heat up or down. The pancakes can be served right away or kept warm in an oven set to 200 degrees Fahrenheit.


La Graham’s recipe was modified.

Recommended toppings: A teaspoon of fruit compote or genuine maple syrup would also be wonderful. I tried using ordinary honey, but the coconut taste was overpowering. If you have excess coconut milk, try Tonya’s tip and make coconut honey by combining it 1:1 with honey. For a spectacular presentation, top with fresh fruit and additional coconut flakes.