I’m so excited to share this recipe with you! I have a penchant for pancake recipes that call for seasonal ingredients (proof: pumpkin pancakes), so I couldn’t wait to try this recipe for coconut pancakes by À La Graham. While I used fresh coconut water for these pancakes, I have found that they are just as good with canned coconut milk, so you can make them all year long!
As anticipated, coconut pancakes are positively delectable: light, fluffy and moist with a delicate hint of coconut. They are perfect with fresh fruit, like pomegranate and kiwi, on a lazy winter weekend.
Notes on coconuts
Did you know that coconuts are in season in December and January? Since coconuts are easy to come by this time of year, I used fresh coconut water for this recipe. Keep in mind that you can also use canned coconut milk, which is available year-round!
At the grocery store, I selected a heavy coconut that sloshed around when I shook it. I opened the coconut using rather rudimentary means at home. I cleaned a Phillips screwdriver and hammered (yes, hammered) the screwdriver into the eye of the fruit. I poured the coconut milk into a measuring cup. Conveniently, the coconut milk measured exactly one cup, which is what I needed for the recipe. Success!
Later on, I cracked open the coconut by banging it on concrete. I found other techniques for cracking open a coconut, like this one that requires a butcher knife. I didn’t want to risk losing a hand (how would I eat my pancakes without a hand?) so I took the easier route. Just bang the coconut on the ground, monkey style.
Lastly, Tonya’s recipe called for sweetened coconut flakes, but I genuinely prefer the taste of unsweetened coconut. It’s light and refreshing, without the cloying artificial taste and sticky texture of sweetened coconut. I found unsweetened coconut at a local gourmet food store. Trust me, it’s worth an extra trip!
Coconut Pancakes
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast
This wholesome coconut pancakes recipe is made with whole wheat flour, coconut milk or fresh coconut water, and unsweetened coconut flakes. Recipe serves 2 hungry people (makes about eight 4-inch wide pancakes).
Ingredients
- 1 cup whole wheat pastry flour or whole wheat flour
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup light coconut milk or 1 cup fresh coconut water from a mature coconut
- 1 egg
- 1 ½ tablespoons melted coconut oil or butter
Instructions
- In a medium mixing bowl, mix together the dry ingredients (flour, shredded coconut, sugar, baking powder and salt).
- In a separate bowl, whisk together the liquid ingredients (coconut milk, egg and oil). If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes, or microwave briefly in 30-second intervals until it melts and you can whisk it into the rest.
- Pour the wet ingredients into the dry and stir until combined (a few lumps are ok). If you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
- Recipe adapted from À La Graham.
- Suggested toppings: Real maple syrup, or a spoonful of fruit compote would be lovely as well. I used regular honey, but it overpowered the coconut flavor. If you have extra coconut milk, try Tonya’s suggestion and mix it with honey in a one-to-one ratio with honey to make coconut honey. Sprinkle extra coconut flakes and top with fresh fruit for a stunning presentation.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Cubicle
I have to admit, I’m not a huge breakfast eater, but when I saw this recipe I was intrigued. Coconut milk in pancakes….YUM!
Vicki @ WITK
I love coconut and pancakes, so this recipe is perfect for me! I’m just wondering, I thought that coconut milk was made from the actual cocnut itself, and the stuff sloshing around inside is called “coconut water?” I know you can buy both coconut milk and water, just want to use the right ingredient! Thanks!
kate
Hi Vicki, you’re right, I’ve confused my coconut terminology! The original recipe called for light coconut milk, which you can buy canned at health food stores. Coconut milk is derived from the meat of the coconut.
I used coconut water from a mature coconut, not realizing that coconut water is different from coconut milk. But it turned out great!
Another hiccup- the coconut water that you can buy at stores is generally made from young coconuts, not mature coconuts, and it has an almost sour taste.
Bottom line- if you’re not buying a fresh coconut, I would buy coconut milk, which I suspect will result in a richer-tasting pancake. I’m not sure if you’ll be able to buy mature coconut milk.
Thank you for commenting, and I’m sorry for the confusion. I’ll have to update my recipe to reflect these issues!
Vicki @ WITK
Thanks for the clarification! I had no idea about the difference between young and mature coconuts, very helpful!
OLGA
Hi, can we replace the egg with something else?
Thank you
Kate
You could try flax eggs, although I haven’t tried it with this recipe.
Tonya @ alagraham
Beautiful photos…love the dog! They look absolutely delicious and I know they are!!!
Marie
These look amazing, will try this recipe for sure! Just found your blog from foodgawker- beautiful! Congrats on the PBSC donation too, what a wonderful, selfless thing to do.
– Marie
Jenn
Wow, I have never heard of coconut pancakes, but they sound delicious! I am very impressed you used a real coconut.
Jackie
jeez you used an actual coconut?? you are hardcore. these look incredible!!
jac
erica
Oh my goodness what an absolutely divine looking recipe. I am going to try these pancakes out for sure.
xo
elizabeth
yum! these sound truly amazing! I adore coconut (and agree on the unsweetened version) and totally love breakfast, so this recipe is on my radar, for sure. lovely photos too!
Celia
It looks delicious! I have to stop to look at this kind of articles! It doesn’t help for my diet :(
kate
Well, the good news is that these muffins aren’t terrible for you, as far as muffins are concerned! Go for it!
Kelsey at Happyolks
Oh my. These look delicious! I’m saving them for the weekend after a long run! P.s I love the idea of coconut honey.
Holly
Why not use coconut oil in place of olive oil or canola oil? Olive oil tends to taste funny in recipes like this, and canola oil is highly processed and terrible for you!
kate
Holly, you’re right, coconut oil would be a natural fit with the coconut pancakes recipe. I just hadn’t used coconut oil at the time that I published the post. By the way, I just bought some organic, expeller-pressed canola oil, so it is not all bad!
kris
Kate, this is my favourite pancake recipe ever. Seriously, it’s become my go to recipe! Since it’s Mardi Gras/pancake Tuesday I shared this post with my readers in a recipe round up. Thanks again for this recipe, it’s stellar!
kate
Yay! So glad to hear it, Kris! And thank you for recommending the recipe to your readers! Have you been using canned coconut milk? I’ve noticed that the texture varies depending on whether you use fresh coconut water, which is a pain to extract, or coconut milk, so I’m curious. Also, do you have a waffle maker? If so, I insist that you try my coconut waffle recipe! Seriously, they’re the best waffles I’ve ever tasted.
kris
I’ve been using canned coconut milk. Last time I tried to open a coconut I ended up throwing it off my balcony (no joke). I don’t have a waffle maker. A few months ago I collected enough coupons at my grocery store to get either a free waffle maker or an immersible blender. I went with the blender, but am now seriously regretting that! I mean, the blender is great and all, but I want to make coconut waffles now!!
kate
Glad to know that you like the pancakes with coconut milk so much. I got really lucky and inherited a great Belgian waffle maker from a guy who was moving away. There are a couple on Amazon with great reviews for like 30 to 40 bucks. I try to avoid specialized kitchen gadgets but waffle makers are a very worthy exception! Maybe you can ask for one for, like, Easter? ;)
Carrie
We never would have thought to use coconut milk! Brilliant! Thought we’d share our daughter’s favorite pancakes– marshmallow pancakes. They’re here: http://thedealgirls.com/2012/02/national-pancake-day-ooey-gooey-pancakes/
Nena
Hi Kate! Thank you for your lovely recipes! I just love your page! I’m trying to sustain a gluten free diet. I know whole wheat is low in gluten and still a healthier alternative but what kind of other flower do you suggest for this recipe and other pancakes recipes you have? Appreciate your answer! Love & Great food! ;)
Nena-Sweden
Kate
Hi Nena! I’m sorry, since I don’t try to avoid gluten myself, I don’t have much experience in gluten-free substitutions. However, I have heard good things lately about Cup4Cup brand gluten-free flour (I know another blogger, Joy the Baker, approves of it). If you can find gluten-free oats or oat flour, I think you’ll love my banana oat pancakes or blueberry yogurt pancakes. They are made entirely with oat flour.
Nena
Ah, that sounds good but the problem is I don’t live in the US so I’m not sure we have Cup4Cup here in Europe or in particular in Sweden :) I love the other recipes but I’m vegan as well :) so can I replace the yogurt with nut milk instead? :) Sorry for complicating things!
Kate
I’m sorry, Nena, I haven’t tried that so I can’t really say. I think it would work, but the pancakes would probably be thinner. If you try making these substitutions, please let us know how they turn out!
Desiree
I’ve made and enjoyed several of your recipes but never been motivated to write a comment until now! These pancakes are absolutely fantastic- light and fluffy, with just a hint of coconut. I honestly thought the coconut flavor would be overwhelming, and it’s not. I thought it might need cinnamon or vanilla for additional flavoring- it doesn’t! It’s perfect as is. I used coconut oil and light coconut milk, and then some maple syrup to eat the pancakes at the end. Wow. Raves all around!
Kate
Thank you, Desiree! Your comment made me smile. I’m so glad you are enjoying my recipes. Please let me know how future recipes turn out!
Tini
“Just bang the coconut on the ground, monkey style.”
HAHA
I live in a big coconut producer country, a.k.a, Brazil, and that’s basically how we do it: monkey style haha
We eat coconut pretty much every day, and my boyfriend replace a part of cow milk for coconut milk while baking cakes (just liquefy the white coconut meat with the coconut water and you’re good to go).
He doesn’t screwdrive anything, he just bangs it monkey style, and by the first crack, he carefully pours the water into a jar, and that’s it.
We are not vegetarians, we eat a lot of fish and seafood (he fishes a lot), and I just don’t like meat in this country (I’m argentine, meat here is not as tasty as at home), but we mostly go on veggie recipes, so your blog is a huge finding.
Thanx for the awesome recipes, the great pics, your great mood, and Cookie.
Lots of love from Brazil!
Kate
Tini, thanks so much for your great comment! I’m glad to hear that monkey style is the way to go. :) If I lived in Brazil, I would eat a lot of fish, too. I’m stuck inland, though! Enjoy the recipes, please let me know how they turn out for you.
allie
I just made these and they were fantastic! I only had full fat coconut milk, but they were still great. Thanks for a wonderful recipe :)
Kate
Glad you enjoyed the pancakes, Allie! Have a great weekend!
Ruby
Hi Kate,
I tried this and the banana oat pancakes this weekend. Both were great- so light and fluffy. Amazed that they are not loaded with sugar and butter! Thanks!!
Kate
Woohoo! Thank you, Ruby. Glad you’re enjoying the pancakes.
Mira
Making them with coconut oil and some coconut shavings on top. Thanks for the great recipe!
Kate
Those sound so delicious!
Maria
One of my favorite, easy to make and very tasty. Today I want to try it with oatmeal flour.
Lilia
Hi! I recently made your carrot muffins and was blown away, so now I wanna try your coconut pancakes!! I’m sure they’ll be JUST AS AWESOME! But I was wondering – do you have a suggestion for something I can substitute the sugar with? Thanks!
Markus
I just made a slightly different version of these – used milk & butter instead of coconut water & coconut oil) – and they were wonderful. If I can get my hands on some coconut milk I would happily make them again using it.
Shayna
Kate you have done it again!!! These are amazing. Just made a double batch for my 3 hungry kids and they have been gobbled up as fast as I could make them. We love your recipes and can always guarantee to find something delicious that turns out perfect every time. Thanks so much all the way from New Zealand
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Good answers in return of this question with solid arguments and telling all about that.
Linda
I made the coconut pancakes as written. Used butter suggestion as I thought there was enough other coconut in the recipe. Also added blueberries. I am not a pancake person but really really enjoyed these. Next time I might use slightly less coconut milk.
Kate
Thanks, Linda! I’m glad they worked out for the most part. :)
Mone
Tried this and ate one too many! They’re just that delicious :) thank you!
Chantha
I am becoming a fan of pancakes thanks to the infusion of coconut. Thank you.
Kate
You’re welcome, Chantha! Thank you for your star review.
Erin
Delicious, I used canned coconut cream and whole wheat flower. Added 1/2 tsp of cin. The more I ate, the more I liked them. My son liked them too, he wanted a little spice this morning. I think it would be great with chocolate chips, or bananas. Thank you
Kate
Thanks for sharing, Erin!
Arushi Thakur
Absolutely amazing. And it’s made out of whole wheat flour that makes it healthier than the other recipes too. Plus I’m a big coconut person : so it’s just the most perfect recipe for me and my family!
Kate
Thank you!
Karen
I found this recipe searching for a way to use up some coconut milk. These were excellent! Might be my new favorite pancake recipe. I always use Silk brand unsweetened coconut milk for any recipe that calls for coconut milk. (This includes soups,curries,pina coladas,etc.) So that is what i used. Also I used olive oil instead of coconut oil. Thank you for this recipe!!
Kate
Hooray! I’m so happy to hear it, Karen.
Stephanie
Hi Kate! These pancakes are delicious! I used coconut sugar rather than granulated, but followed everything else to a T. I found them very slightly dry but eating them with the suggested coconut honey helped :) I will certainly be making these again, and the only thing I will do differently is adding a splash of vanilla
Kate
I’m happy you loved them, Stephanie!
Stephanie
Does the shredded coconut make the pancake chewy?
Kate
I don’t think so. Adds really nice texture and flavor.
Leanne
My son has asked for coconut pancakes for his upcoming 8th birthday (I have no idea where he got the idea!) and I found your recipe. Can I use regular white flour instead of the whole wheat flour? My husband and 3 sons don’t like the flavour or texture of whole wheat flour. I can’t wait to try this recipe as I am a lover of anything coconut!
Kate
Hi Leanne, you could try although this was designed with whole wheat. Let me know what you think when you try it!
Brooke
So good!! I used Vita Coco pressed coconut water and they turned out delicious!! My hubby was a huge fan of these as well!
R
I used my coffee blender to finely chop my coconut shavings, & it gave the pancakes a nice fluffy texture (and consistent – no sudden pieces of coconut). I also used real canned coconut milk (not light) which made it pretty decadent – and the batter was thick. I like that it’s not too sweet & that it’s so easy & fast to make.
Steph
Can you skip the shredded coconut?
Kate
Hi, I would suggest a different recipe if you don’t plan to use the coconut as you wouldn’t have the same results. Maybe try my Whole Wheat Pancakes
Angela
Made them and loved the texture. I added 1/2 teaspoon of coconut extract and topped them with mini dark choco chips, sliced roasted almonds and little of maple.