Coconut Pancakes

Coconut pancakes are an excellent variant of traditional pancakes, with that exotic taste that brings a bit of novelty to breakfast or brunch. Here is my Italian-style recipe for making tasty and fluffy coconut pancakes.

Ingredients

• 120 g 00 flour
• 30 g coconut flour (or shredded coconut)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 egg
• 180 ml coconut milk
• Coconut oil or butter
• Vanilla extract, optional
• 1 pinch of salt

Preparation

1. In a large bowl, sift the flour to avoid lumps, then add the coconut flour, sugar, baking powder, and pinch of salt. Mix well with a whisk to distribute the ingredients evenly.
2. In another bowl, beat the egg with the coconut milk until you obtain a homogeneous mixture. Add a tablespoon of melted coconut oil or melted butter, and the vanilla extract if using. Mix well until all liquids are incorporated.
3. Slowly pour this liquid mixture into the bowl with the dry ingredients. Use a whisk or spatula to mix with gentle but firm movements. Avoid overworking the batter: mix only until there are no visible traces of flour, even if small lumps remain. This will help keep the pancakes fluffy.
4. Let the batter rest for about 5-10 minutes. This step allows the coconut flour to better absorb the liquids, making the pancakes even softer and with a pleasant texture.
5. Heat a non-stick pan or griddle over medium heat. When hot, add a small amount of coconut oil or butter, spreading it evenly over the surface with a pastry brush or a piece of paper towel.
6. Pour a ladleful of batter (about 60 ml) into the hot pan for each pancake. Cook the pancakes until small bubbles appear on the surface and the edges begin to firm up (about 2-3 minutes).
7. Use a wide spatula to gently flip the pancakes and cook the other side for another 1-2 minutes, until both sides are golden. If necessary, adjust the pan temperature during cooking to avoid burning them.
8. Transfer the cooked pancakes to a plate and cover with a clean cloth to keep them warm while you continue cooking the rest of the batter.
9. Serve the pancakes warm with maple syrup, fresh fruit (such as strawberries or berries), or with an Italian touch: a dusting of unsweetened cocoa and hazelnut spread. For a more tropical flavor, add some toasted coconut flakes.

Trivia

Coconut is a fruit widely used in tropical cuisine and is becoming increasingly popular in Western recipes for its exotic aroma and nutritional properties. Incorporating coconut flour and coconut milk into pancakes enriches them with flavor and makes them even fluffier and moister, giving you a truly special start to the day.