Coconut Pancakes

Ever crave something sweet, soft, and comforting… but don’t want to bake or spend too much time in the kitchen?

These Coconut Pancakes are your new go-to. They’re fluffy, tropical-tasting, kid-approved — and yes… totally maida-free!

If your family loves coconut, this recipe will become a weekly favourite. Think of it as a cross between a pancake and a mini-malpua, only healthier.

Perfect for…

✅ After-school snack
✅ Quick Sunday breakfast
✅ Lunchbox treats
✅ Sudden sweet cravings

Let’s dive into the deliciousness! 🌴

Why You’ll Love These Coconut Pancakes

• Made with wheat flour → more fibre, healthier than refined flour
  
• Coconut milk + fresh coconut → richer taste & super soft texture
  
• No oven needed → just a tawa/pan!
  
• Naturally sweetened with honey & brown sugar
  
• Fluffy + moist thanks to baking powder & eggs
  

Plus, coconut provides good fats, making this snack both energy-boosting and filling — great for growing kids!

Ingredient Breakdown

• Wheat Flour — gives structure with a soft bite
  
• Brown Sugar + Honey — natural caramel-like sweetness
  
• Coconut Milk — adds richness and moisture
  
• Fresh Grated Coconut — tropical flavour in every bite
  
• Eggs — make pancakes airy and fluffy
  
• Baking Powder — the key to that pancake rise
  
• Vanilla Essence — beautiful aroma that kids love
  
• Butter — that golden finish we crave
  

Vegan Swap 🌿: Replace eggs with 2 mashed bananas and use oil instead of butter. Works perfectly!

Let’s Make Them Together

Start by mixing your dry ingredients — wheat flour, brown sugar, a pinch of salt, baking powder, and that freshly grated coconut. The coconut aroma itself feels like the vacation you deserve!

Then whisk in your eggs, vanilla, coconut milk, and honey. Mix gently until the batter becomes smooth — not too thick, not too runny. If it looks tight, add a splash of coconut milk.
Let it rest 15 minutes — that’s when the magic fluff happens.

Now, heat your pan with a little butter. Pour a ladle of batter and don’t spread — pancakes love to puff up naturally.
Cover and cook low & slow → the bottom turns golden beautifully.

Flip once, cook the other side shortly, and repeat — batch after batch of soft coconut goodness!

Pro Tip 💡: For perfectly round pancakes → use a small katori as a guide or a mini pancake pan.

What Goes Along

• Honey — the classic drizzle for shine + sweetness
  
• Maple syrup — for a café-style treat
  
• Chocolate sauce — makes it instantly kid-approved
  
• Nutella + banana slices — a tiffin-box hit
  
• Fresh berries or seasonal fruits — refreshing & colourful
  

How to Serve

Stack them warm, drizzle with your favourite topping, and enjoy immediately. They’re soft enough for toddlers and fun enough for adults!

Storage / Packing Tips

• Stays fresh 6–8 hours at room temperature → tiffin friendly
  
• Pack with a small honey/choco sachet so kids can drizzle before eating
  
• You can refrigerate and reheat for 20–30 seconds — still soft!
  

Party / Bulk Prep

Hosting a brunch or kitty? Just double or triple the batter — no change in method. Cook the pancakes ahead and warm before serving for best texture.

Other Related Recipes You Might Like

• Kalathappam — Kerala-style sweet rice pancake with coconut and jaggery — similar soft, rustic pancake.
• Banana Ada — steamed rice parcels with banana — a coconutty, sweet breakfast/dessert sibling.
• Banana Dosa — sweet banana-infused dosa — pancake-like and great with coconut chutney.
• Rava Coconut Ladoo — semolina-coconut laddoos — same coconut flavour profile in a sweet bite.
• Rava Kesari — a saffron-scented semolina sweet often served with South Indian breakfasts.
• Chammanthi (Coconut Side Dish) — classic coconut chutney — perfect dip for coconut pancakes.
• Tender Coconut Payasam — creamy coconut kheer — a rich, dessert pairing for pancake feasts.