Coconut Macaroon Pancakes

October 11, 2024
by Chef Jamie's Kitchen. Updated November 14, 2024

Why Choose Coconut Macaroon Pancakes?

Coconut Macaroon Pancakes are not just another breakfast option; they are a delightful experience that transports you to a tropical paradise. The combination of shredded coconut and creamy coconut milk infuses each bite with rich flavor and a delightful chewy texture, making these pancakes a unique twist on the traditional recipe. Perfect for those who love coconut or are looking for something different, these pancakes can easily become a family favorite. Additionally, they are versatile enough to be served at breakfast, brunch, or even as a sweet dessert. With their appealing golden-brown color and enticing aroma, they are sure to impress both guests and family alike.

Health Benefits of Coconut

Coconuts are not only delicious but also offer numerous health benefits. They are rich in medium-chain triglycerides (MCTs), which are known to provide a quick source of energy and may boost metabolism. Moreover, the shredded coconut used in this recipe is high in dietary fiber, which aids in digestion and promotes a feeling of fullness. Coconut milk, on the other hand, is a dairy-free alternative that is also packed with vitamins and minerals such as magnesium, potassium, and iron. By incorporating these nutritious ingredients into your diet, you can enjoy a delicious meal while also supporting your overall health.

Serving Suggestions

While Coconut Macaroon Pancakes are delightful on their own, there are numerous ways to elevate your pancake experience. Consider serving them with fresh tropical fruits like sliced bananas, mango, or pineapples to enhance the flavor profile. A drizzle of maple syrup or a dollop of coconut whipped cream can add an extra layer of indulgence. For a bit of crunch, sprinkle toasted coconut flakes or chopped nuts on top before serving. These additions not only enhance the taste but also create a beautiful presentation that will wow your guests. Whether it s a weekend brunch or a special occasion, these serving suggestions will take your pancakes to the next level.

Storage and Reheating Tips

If you find yourself with leftover Coconut Macaroon Pancakes, don t worry! They can be easily stored for later enjoyment. Allow the pancakes to cool completely before stacking them with parchment paper in between to prevent sticking, then place them in an airtight container. They can be refrigerated for up to three days. When you re ready to enjoy them again, simply reheat them in the toaster, microwave, or on a skillet over low heat until warmed through. This way, you can savor the deliciousness of these pancakes even on busy mornings or surprise guests with a quick breakfast treat!

Variations to Try

One of the best things about Coconut Macaroon Pancakes is their adaptability. If you re looking to experiment, consider adding different flavorings or mix-ins to the batter. For example, you can fold in chocolate chips for a decadent twist, or try adding a hint of vanilla extract for a classic flavor boost. For a tropical flair, mix in crushed pineapple or even a splash of rum extract. Gluten-free alternatives can be used by substituting the flour with a gluten-free blend or almond flour. The possibilities are endless, allowing you to create a version of these pancakes that perfectly suits your taste!

Delight in these fluffy Coconut Macaroon Pancakes, perfect for breakfast or brunch. Made with shredded coconut and coconut milk, they re a tropical twist on your classic pancake.

Prep time:10 minutes
Cook time:20 minutes
Total time:30 minutes
Yield:12 servings

Ingredients

1 (14-ounce) can coconut milk
2 tablespoons honey (or agave nectar)
1/4 cup whole wheat pastry flour (or all-purpose flour)
3 cups unsweetened dried shredded coconut
Scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs, whisked
1/4 cup natural cane sugar or brown sugar

Instructions

In a small saucepan, heat the coconut milk and honey over low heat until just simmering.
In a large bowl, combine the flour, shredded coconut, sea salt, and baking powder.
Pour the warm coconut milk mixture into the flour mixture, stirring until well combined.
Whisk about 1/3 cup of the coconut mixture into the beaten eggs, then mix the eggs back into the large bowl of batter.
If desired, prepare the batter the night before and refrigerate. Just stir before using.
Heat a non-stick skillet or griddle to medium-hot and brush it lightly with butter.
Drop a heaping tablespoon of batter onto the skillet and sprinkle with a bit of brown sugar.
Cook until the bottom is deep golden brown, then flip and cook the other side until golden and cooked through.
Repeat with the remaining batter, adjusting heat as necessary.