Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they’re loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.
|Toasted Coconut Pancakes with Toasted Coconut Sauce
|Recipe by Lisa Turner
Published on March 30, 2016
Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce
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- 1 3/4 cup dried grated unsweetened coconut
- 2 cups unbleached white flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 2 cups almond milk
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla
- coconut oil for frying
- 1 3/4 cup (14 oz) coconut milk
- 2/3 cup coconut sugar*
Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.
Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix.
Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up.
To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.
*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving.
Makes 9 4-inch pancakes
More great pancake ideas from Lisa’s Kitchen:
Pineapple Upside-Down Pancakes
Banana Oatmeal Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
Lemon Curd Ricotta Pancakes
Buckwheat and Molasses Pancakes