Becca found this recipe in Cooking Light and was nice enough to pass it along! These have a great coconutty flavor and are indeed light. If you don’t care about the light part, they would be great with toasted, chopped macadamia nuts!

Ingredients:Coconut Pancakes

  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons flaked, sweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 13 1/2 oz. can light coconut milk
  • 1 tablespoon melted butter
  • 1 egg


  1. Heat a griddle pan over medium heat.
  2. Mix dry ingredients (including coconut) together in a large bowl.
  3. In a small bowl beat together coconut milk, butter, and egg.
  4. Add to dry ingredients and stir until smooth.
  5. Lightly butter griddle pan and drop in 4 pancakes, using a generous 1/4 cup of batter for each.
  6. Cook for 3-4 minutes on each side.

Makes about twelve 4-inch pancakes

Recipe from Cooking Light magazine

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