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These double coconut pancakes with pineapple orange salad are drizzled with an easy coconut glaze made of coconut milk and powdered sugar. #coconut #pancakes #pineapple #breakfast #brunch

Double Coconut Pancakes with Pineapple Orange Salad

These double coconut pancakes with pineapple orange salad are tropical enough to take you on a getaway right at your kitchen table.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 485 kcal

Ingredients

  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/6 T kosher salt
  • 1/2 T brown sugar
  • 1 egg room temperature
  • 2 T unsalted butter melted and cooled
  • 1 cup buttermilk room temperature (or 1 T white vinegar topped off with milk to total 1 cup)
  • 1/4 cup coconut milk
  • powdered sugar as desired
  • 1/2 cup unsweetened coconut flakes toasted

Pineapple Orange Salad

  • 1/2 cup diced pineapple frozen is fine, but make sure you defrost
  • 1 medium orange supremed
  • finely grated or julienned zest from 1/2 lime

Instructions

  1. Combine the dry ingredients and sugar.
  2. Whisk the egg and butter together, then add to the buttermilk.
  3. Add the wet mix and coconut to the dry mix. Fold until just combined.
  4. Ladle onto a hot, lightly oiled (you can use coconut oil for even more coconut oomph) griddle (I like using a 1/4 cup measure). When bubbles begin to set around the edges and the bottom is golden, flip. Cook until set.
  5. Combine the coconut milk with enough powdered sugar to make a syrup. I like mine on the not as sweet side, which makes the syrup thinner.
  6. Serve the pancakes warm with the coconut syrup, toasted coconut and pineapple orange salad.
  7. Combine the pineapple, orange and lime zest. Season with sugar and salt to taste.

Recipe Notes

Pancake recipe from Alton Brown.

You can definitely scale the recipe. I recommend this many if you're cooking for one person with limited self-control around pancakes, or if you want to feed 4 but don't want any leftovers, but my family will double it and keep them for breakfasts all week. Feel free to double the pineapple orange salad, too; I like a generous helping on my pancakes.

Would not recommend using coconut oil in place of the butter. It doesn't add any coconut flavor, and the texture was funky when I used it.

Would not recommend subbing in coconut milk for the buttermilk. I’ve found that 1) it doesn’t add that much coconut flavor, and 2) the texture of the pancakes seems wetter, which I don’t love.