Fluffy pancakes made with real toasted coconut!
Toasted Coconut Pancakes with Maple Ginger Syrup is the perfect breakfast combination.
This is my FAVORITE pancake recipe. Packed with so much warmth and comfort in every bite these cinnamon pancakes with toasted coconut really hit the spot. I love the texture and the taste and it’s incredibly delicious. I also used Almond Breeze Vanilla Almondmilk Coconutmilk instead of milk to help tie in more with the coconut flavored theme we were working with. And because I am a coconut lover through and through I even used coconut extract in addition to the vanilla extract. It was a trifecta of coconut flavor! Whipped cream and more toasted coconut gave this meal the perfect finishing touches.
Toasted Coconut Pancakes
For this recipe, we start by making a cinnamon and coconut flavored pancake batter from scratch. That is then cooked to perfectly golden round pancakes and topped off with more toasted coconut and some whipped cream. The ginger maple syrup is a simple two ingredient recipe made from your favorite pancake syrup and some fresh ginger to really help elevate the flavors of this dish. All in all this recipe is incredibly simple and easy to make from scratch and it’s one that I think everyone will enjoy!
For the pancakes, you will need:
- All-purpose flour
- Baking powder
- Granulated sugar
- Almond Breeze Vanilla Almondmilk Coconutmilk
- Melted butter
- Vanilla extract
- Coconut extract
- Toasted coconut
For the syrup, you will need:
- Pure maple syrup
- Fresh peeled ginger
For the exact amounts needed, please see the recipe card below.
How to Make Toasted Coconut Pancakes with Maple Ginger Syrup
For the pancakes:
- Combine the flour, baking powder, salt, and sugar in a bowl with a whisk.
- Make a well in the center of the ingredients and carefully mix in the almond milk, eggs, butter, and extracts.
- Stir in toasted coconut.
- Heat a griddle pan or skillet and grease with butter or nonstick cooking spray.
- Ladle about 1/4 cup of batter onto the hot pan and let rest for 1-2 minutes undisturbed. The pancake batter will bubble and pop.
- Flip the pancakes over and cook the other side for 1-2 minutes. remove the pancakes from the pan and keep warm.
For the syrup:
- In a microwave-safe bowl combine the syrup and ginger.
- Heat for 30 seconds or until warmed.
- Serve pancakes with syrup and garnish with more toasted coconut.
- Serve immediately.
You can use plain vanilla extract instead of coconut extract if you do not have any coconut extract on hand.
If you like your pancakes thick, you may wish to double this recipe as it will only make 8 thinner pancakes.
Be sure that your griddle pan is hot before adding the batter to it. Allow the pancakes to rest on the hot pan until the bubbles begin to form and pop on the top. Then flip the pancakes o cook the other side.
When I make large batches of pancakes, I turn the oven onto the lowest setting to keep the freshly cooked pancakes in the oven until the entire batch has finished cooking.
I like to keep my fresh ginger pieces in the freezer so that I always have some on hand for recipes like this where I only need a little bit at a time.
Brown sugar can be used in place of white sugar in this recipe.
How to toast coconut
Spread your shredded coconut out into an even layer on a baking sheet. place into the oven at 325 degrees F and bake for 15 minutes or until golden, making sure to stir the coconut around every 5 minutes or so to prevent burning and to promote even toasting.
Can I use ground ginger instead of fresh?
If you do not have fresh ginger I do not recommend swapping it out for ground ginger. Omit ginger entirely if this is the case. The ground ginger will not work out well or taste the same and will make the syrup topping taste less than ideal.
Can I use coconut sugar?
Yes, coconut sugar can be used in place of granulated sugar in this pancakes recipe. Feel free to add in even more sugar if desired to make these pancakes taste even sweeter.
For more delicious pancake recipes check out these breakfast recipes:
- Flapjack Recipe & An Old Fashioned Pancakes at Home
- Fluffy Pumpkin Pancakes
- Vegan Spinach Pancakes
- Blueberry Quinoa Pancake Recipe
- Lemon Ricotta Zucchini Pancakes
- Easy Pancakes with Cinnamon and Candied Bacon
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoon white sugar
- 1 teaspoon cinnamon
- 1 1/4 cup Almond Breeze Vanilla Almondmilk Coconutmilk
- 1 egg
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla
- 1/2 teaspoons coconut extract
- 1/4 cup toasted coconut, plus more for garnish
For the syrup
- 1 cup pure maple syrup
- 1 teaspoon fresh, peeled ginger (roughly a 1-inch chunk from fresh ginger.) Use more or less ginger if you prefer.
- In a bowl, combine flour, baking powder, salt, and sugar (adjusting the amount to suit your taste). Make a well in the center of your dry ingredients and carefully mix in almond milk, eggs, butter and extracts. Stir in toasted coconut.
- Heat a griddle pan or a skillet, grease your pan with butter or non-stick spray. Ladle about a 1/4 cup full of batter onto the hot pan. Let pancakes heat undisturbed for 1-2 minutes. Pancake batter will bubble and pop. Flip pancakes and heat second side for an additional 1-2 minutes. Remove pancakes and keep warm.
- For the syrup, combine syrup and ginger in a microwave safe bowl. Heat for 30 seconds or until warm.
- Serve pancakes with syrup and garnish with toasted coconut.
Amount Per Serving Calories 405Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 35mgSodium 678mgCarbohydrates 57gFiber 4gSugar 31gProtein 8g