I made these coconut pancakes a few days ago and my kids loved them. They remind me of my Cameroon-style pancakes with a coconut twist, but this version follows the familiar American pancake method. As I often do, I added coconut to the batter — it brightens the flavor and gives the pancakes a pleasant texture.
Here’s how I make them:
Prep: 5 mins
Cook: 20 mins
Ingredients
Flour – 2 cups
Coconut milk – 2 cups
Butter – 2 tablespoons, melted
Sugar – 3 tablespoons
Baking powder – 2 teaspoons
Shredded coconut or coconut powder – 1 cup
Eggs – 2
Salt – a pinch
Coconut oil (for cooking) – 2 tablespoons
Directions
1. Combine the dry ingredients in a mixing bowl and stir to blend evenly.
2. Beat the eggs and add them to the dry mixture, then pour in the coconut milk.
3. Stir until the batter is mostly smooth; a few small lumps are fine. Fold in the shredded coconut or coconut powder.
4. Heat a skillet over medium heat and add a little coconut oil. Scoop a generous portion of batter into the pan. I used two pans to speed up cooking.
5. When bubbles appear on the surface and the edges start to set, flip the pancake. If bubbles aren’t obvious, lift an edge with a spatula to check for a golden-brown underside before flipping.
6. Continue cooking and flipping until the batter is used up. These tend to disappear quickly once they’re ready — a sure sign everyone enjoys them.
Thanks for reading and for trying these delicious coconut pancakes. They’re great for a cozy family breakfast or a simple weekend treat.
If you love coconut as much as I do, try some of these other coconut-based recipes I enjoy:
- Coconut Rolls
- Coconut Crepes
- Coconut Fried Rice
- Coconut Jollof Rice
- Coconut Cupcakes