Recipe for Fluffy Lemon Coconut Pancakes, the softest lightest pancakes with a zesty hint of tropical flavors.
Every Sunday we make pancakes in my house!
Carrying over from the family tradition of my Dad’s famous blueberry pancakes. Yes, the man delivers a fresh tray and a glass of juice to mom in bed on Mother’s Day, Anniversary and for her Birthday. I always got a plate too:)
Changing up the flavors keeps the excitement alive. Today I made a big batch of fluffy lemon and coconut pancakes. Light with a tropical flare, these honey sweetened flapjacks will not disappoint!
Fluffy Lemon Coconut Pancakes
- 1 1/2 cups all purpose flour
- 3 1/2 tsp baking powder
- 1 cup vanilla almond milk
- 2 Tbsp honey
- 1/4 cup lemon juice
- zest from one lemon
- 1/2 cup shredded coconut
- 1 egg
Whisk together flour, baking powder, and milk. Add in egg, honey, and lemon juice. Stir until well blended. Mix in coconut and lemon zest. (I use a whisk for all mixing)
Heat pan on low. Melt 1/2 Tbsp butter across surface.
Spoon 1/4 cup or 2 1/2 soup spoons of batter for each pancake.
Cook on low to prevent burning. Wait until batter starts to bubble in the center before flipping pancake. 3-4 min per pancake.
Serve with a sprinkle of coconut and few chopped walnuts. Add maple syrup with a dollup of peanut butter! Make sure to have a glass of milk close by!