Coconut Macaroon Pancakes (Print Version)
Fluffy coconut pancakes filled with chocolate, topped with coconut cream and toasted flakes. Naturally gluten-free.
# Ingredients:
→ Pancakes
01 -
120 g coconut flour
02 -
45 g unsweetened shredded coconut
03 -
50 g coconut sugar or granulated sugar
04 -
1 tsp gluten-free baking powder
05 -
0.25 tsp fine sea salt
06 -
4 large eggs
07 -
240 ml canned coconut milk, well shaken
08 -
60 ml melted coconut oil, plus extra for cooking
09 -
1 tsp pure vanilla extract
10 -
80 g dark chocolate chunks (minimum 70% cacao, gluten-free)
→ Toppings
11 -
1 can (400 ml) full-fat coconut cream, well chilled
12 -
16 g powdered sugar, optional (for whipped cream)
13 -
0.5 tsp vanilla extract (for whipped cream)
14 -
30 g unsweetened coconut flakes, toasted
15 -
Extra dark chocolate shavings, optional
# Steps:
01 -
Scoop the solidified coconut cream from the chilled can into a cold mixing bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer until the cream is thick, light, and airy. Refrigerate until needed.
02 -
Place coconut flakes in a dry skillet over medium heat. Stir frequently for 2–4 minutes until golden and fragrant. Transfer immediately to a plate and allow to cool.
03 -
In a large bowl, whisk together coconut flour, shredded coconut, coconut sugar, baking powder, and sea salt until evenly blended.
04 -
In a separate bowl, beat eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
05 -
Pour the wet mixture into the dry ingredients. Stir gently until just blended. Fold in the dark chocolate chunks. The batter will be thick.
06 -
Heat a nonstick skillet or griddle over medium-low heat. Lightly brush with coconut oil.
07 -
Spoon 60 ml (about 1/4 cup) batter for each pancake onto the skillet. Flatten slightly with a spoon. Cook for 2–3 minutes until the edges are set and bottoms are golden. Flip and cook an additional 2–3 minutes. Lower the heat if pancakes brown too quickly.
08 -
Continue with remaining batter, oiling the skillet between batches as needed.
09 -
Serve pancakes warm, topped generously with coconut whipped cream, toasted coconut flakes, and extra dark chocolate shavings if desired.
# Notes:
01 -
For extra chewiness, use large-flake coconut in the batter.
02 -
Maple syrup or agave may be used as an alternative to coconut sugar.
03 -
Ensure coconut milk and oil are at room temperature to avoid clumping.
04 -
For a vegan adaptation, replace each egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Note texture will be less fluffy.
05 -
Complements tropical fruit salad or strong coffee.