Posted: July 7, 2025
Time: 15 minute prep, 15 minute cook, 30 minutes total
Servings: 8-10 pancakes
Equipment: mixing bowls, measuring spoons, wooden spoon or spatula, ladle, (flipping) spatula, pan or skillet
Ingredients:
- 2 cup all-purpose flour; *optional: half white half whole wheat
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup shredded, sweetened coconut
- 2 large eggs
- 2 cup coconut milk (preferably unsweetened)
- 2 tbsp melted coconut oil; *or melted butter or vegetable oil
- 1 tsp pure vanilla extract
- additional butter or cooking spray for cooking surface
Modifications:
If buttermilk is desired, swap out ½ to 1 cup of coconut milk for buttermilk. Change 2 tsp baking powder to 1 tsp baking powder and ½ tsp baking soda.
If you wish to use coconut flour as well for added protein, substitute ½ cup regular flour for coconut flour. Using only coconut flour will not work, as the pancakes will fall apart.
Instructions:
- Lightly mix all dry ingredients (flour, sugar baking powder/soda, salt, shredded coconut) together.
- Mix all wet ingredients (eggs, coconut milk/buttermilk, oil/butter, vanilla) together.
- Add the wet ingredients into the dry and stir until incorporated. Do not overmix. *Overmixed batter will appear thin and runny or thick and chunky.
- Allow mixture to sit for 5 minutes as the skillet or can heats up. Once hot, add a pat of butter or oil if needed.
- Over medium-hot heat (375 F on a griddle), ladle rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
- Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.
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