Coconut Pancakes

coconut pancakes

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.

Please scroll down for the full recipe!

coconut pancakes

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!

one cup fresh coconut milk

coconut pancakes

coconut pancakes ingredients

coconut pancakes

coconut pancakes recipe

coconut pancakes with pomegranate arils

coconut pancakes

coconut pancakes

Coconut Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
Wholesome coconut pancakes made with whole wheat flour, coconut milk or fresh coconut water and unsweeteend coconut flakes.
  • 1 cup whole wheat pastry flour or whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened coconut flakes
  • 1 cup fresh coconut water from a mature coconut, or 1 cup light coconut milk, which is available, canned, in the Asian section of grocery or health food stores
  • 1½ tablespoons melted coconut oil or vegetable oil
  • 1 egg
  1. Mix the dry ingredients in one bowl.
  2. Whisk together the liquid ingredients (coconut milk, oil and egg) in another bowl.
  3. Combine until just mixed.
  4. Make the coconut pancakes as you would any other pancake. Enjoy!
  • Adapted from À La Graham.
  • Serves 2 hungry people (makes about eight 4-inch wide pancakes).
  • Suggested toppings: I suggest using a light syrup, like real maple syrup or a bit of agave nectar. 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 to make coconut honey. Sprinkle extra coconut flakes and top with fresh fruit for a stunning presentation.



  1. says

    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!

    • says

      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!

  2. says

    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

  3. says

    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!

  4. Holly says

    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!

    • says

      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!

  5. says

    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!

    • says

      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.

      • says

        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!!

        • says

          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? ;)

  6. Nena says

    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! ;)

    • says

      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 says

        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!

        • says

          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!

  7. Desiree says

    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!

    • says

      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!

  8. Tini says

    “Just bang the coconut on the ground, monkey style.”
    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!

    • says

      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.

  9. Ruby says

    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!!

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