Irresistible Coconut Lime Pancakes Recipe for Brunch Boost
Author:admin
Total Time:40 minutes
Yield:Serves 4
Description
COCONUT AND LIME PANCAKES bring tropical fluff bright lime zest and quick batter a brunch rec that elevates weekend mornings with sunshine
Ingredients
Scale
1 cup all-purpose flour (or 1:1 gluten-free flour blend)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded unsweetened coconut
Zest of 1 lime
3/4 cup coconut milk (full-fat)
1 large egg
2 tablespoons melted butter or coconut oil
1 tablespoon lime juice
Extra shredded coconut for serving
Lime wedges for serving
Instructions
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, shredded coconut, and lime zest until evenly distributed.
In a separate bowl, whisk coconut milk, egg, melted butter (or oil), and lime juice until smooth.
Pour the wet ingredients into the dry and whisk just until combined. A few small lumps are okay—overmixing will make the pancakes tougher. Let the batter rest for 5–10 minutes while you heat the pan.
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.
Flip gently and cook 1–2 minutes more, until golden and cooked through. Adjust the heat if the underside browns too quickly.
Stack and keep warm briefly in a low oven (200°F/95°C) if you’re cooking in batches. Serve with a light drizzle of maple syrup, extra lime zest, and a sprinkle of shredded coconut.
Notes
Bright coconut and lime pancakes that are fluffy, dairy-free and gluten-free friendly—perfect for a sunny morning brunch and a mood-boosting start to the day.
