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Fluffy Coconut Pancakes

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Fluffy Coconut Pancakes

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Course: Breakfast
Cuisine: American
Keyword: coconut, pancakes, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 551kcal


  • 1 1/4 cup pastry flour, whole wheat
  • 1/8 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 3/4 cup coconut milk
  • 3 tablespoon butter, unsalted
  • 1/2 cup coconut flakes
  • 1/4 cup pecans, chopped
  • 2 tablespoon honey
  • 2 medium banana


  • Spray griddle with cooking spray and preheat to medium.
  • Mix flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
  • In a separate bowl, whisk together egg, buttermilk, and coconut milk. Melt 1 tablespoon of butter and gradually add to liquid while whisking.
  • Pour wet ingredients into dry ingredients and whisk together until no longer lumpy. Fold in 1/4 cup of coconut flakes.
  • Pour batter onto hot griddle, 1/4 cup per pancake. Cook until pancakes begin to bubble, then flip and cook for 1-2 minutes longer until golden brown. Continue until all batter has been used.
  • Top pancakes with remaining butter and chopped pecans; drizzle with honey and sprinkle with remaining coconut. Serve with banana slices on the side.
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Calories: 551kcal | Carbohydrates: 69g | Protein: 10g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 71mg | Sodium: 421mg | Fiber: 4g | Sugar: 28g

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