Double Coconut Pancakes

  • JoesLaurena Posted: 01/23/10
    Worthy of a Special Occasion

    I changed these by using a whole wheat white flour, a tad less sugar, and melted coconut oil instead of butter. They were so fluffy, sweet, and delicious! A tad of pure maple syrup doesn't hurt, but it wasn't even needed!

  • AndreaDavid Posted: 01/13/11
    Worthy of a Special Occasion

    These have a really good flavor. I put strawberry jam on them instead of syrup. Yum! They were funky to cook, though. They had bubbles in them that didn't cook out, so they didn't look like the perfect pancake. Their taste made up for it, though!

  • Lilliancooks Posted: 07/30/11
    Worthy of a Special Occasion

    The first time I tried this recipe I made it as written and the pancakes were good! But I made a second batch that I tweaked...and then they were PERFECT! Very fluffy and just the right amount of coconut flavor! Here's my variation...Instead of 1 tsp. of baking powder, I used 3 and instead of 2 tbls. of coconut I used 3....I also a double sifted the dry ingredients, this makes the pancakes extremely fluffy. I also added 1/2 tsp. of pure vanilla extract. My whole family LOVED this!!!


More From Cooking Light