Recipes in the world of Flavilo

Coconut Pancakes served with coconut flakes

Coconut Pancake

Coconut Pancakes are a popular dessert and breakfast dish, especially in Southeast Asia and tropical regions. Coconut milk and shredded coconut give the batter a unique, rich flavor, while honey or maple syrup provides a sweet and silky texture. The secret to perfect Coconut Pancakes is a well-mixed batter and slow cooking over low heat, which ensures a soft interior and delicately crispy edges. A hot, freshly baked coconut pancake with its exotic flavors and aromas is a real breakfast treat.

Prep Time 15 min
Preparation 15 min
Total 30 min
290 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 g All-Purpose Flour
⭕ 200 ml Coconut Milk
⭕ 50 g Shredded Coconut
⭕ 1 Egg
⭕ 5 g Baking Powder
⭕ 30 g Sugar
⭕ 1 pinch Salt
⭕ 20 g Butter (melted)
⭕ 10 ml Oil (for frying)
⭕ 50 ml Honey or Maple Syrup (for serving)

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    Preparation Steps

    1

    In a bowl, combine the flour, baking powder, sugar, salt, and shredded coconut.

    2

    In another bowl, whisk the egg, then add the coconut milk and melted butter.

    3

    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

    4

    Let the batter rest for 10-15 minutes to allow the ingredients to meld and the batter to thicken slightly.

    5

    Heat a lightly oiled griddle or frying pan over medium heat.

    6

    Pour small dollops of batter (about 3 inches in diameter) onto the hot griddle. Cook for 1-2 minutes, until bubbles appear on the surface.

    7

    Flip the pancakes and cook for another minute, or until golden brown.

    8

    Remove from the pan and repeat with the remaining batter.

    9

    Serve warm with honey or maple syrup, and a sprinkle of extra shredded coconut.