Name: Mexican Coconut Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup shredded sweetened coconut; 2 large eggs; 1 1/4 cups milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); For serving:; Maple syrup or honey; Toasted coconut flakes; Fresh fruit such as bananas or strawberries; Powdered sugar (optional)

Description

Fluffy Mexican coconut pancakes with warm cinnamon flavor, sweet shredded coconut, and a soft texture that makes breakfast feel comforting and tropical.

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup shredded sweetened coconut
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For serving:
Maple syrup or honey
Toasted coconut flakes
Fresh fruit such as bananas or strawberries
Powdered sugar (optional)

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and shredded coconut.
In another bowl, beat the eggs, then mix in the milk, melted butter, vanilla extract, and coconut extract if using.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Heat a lightly greased skillet or griddle over medium heat.
Pour small portions of batter onto the hot skillet and cook until bubbles form on the surface and the edges begin to set.
Flip the pancakes and cook the other side until golden brown.
Serve warm with syrup or honey, toasted coconut flakes, fresh fruit, and powdered sugar if desired.

Notes

Do not overmix the batter to keep the pancakes fluffy.
Unsweetened coconut can be used for a less sweet version.
Use coconut milk instead of regular milk for richer coconut flavor.
Add lime zest for a fresh citrus twist.
Mini chocolate chips make a sweeter dessert-style variation.
Store leftovers in the refrigerator for up to 3 days.
Freeze pancakes with parchment paper between layers for up to 2 months.
Reheat in a skillet, toaster, or microwave until warmed through.

Nutrition

Serving Size: 2 pancakes
Calories: 290
Sugar: 11g
Sodium: 260mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.2g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg