Recipes: Coconut Pankaes Recipe

With the cold seasons in full swing now in Australia, we tend to indulge ourselves a little in the kitchen department. I found this recipe which I may want to try during the weekend for breakfast.


  • 1 cup whole wheat pastry flour or whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ΒΌ teaspoon salt
  • 2 tablespoons unsweetened coconut flakes
  • 1 cup fresh coconut water from a mature coconut, or 1 cup light coconut milk, which is available, canned, in the Asian section of grocery or health food stores
  • 1Β½ tablespoons melted coconut oil or vegetable oil
  • 1 egg


  1. Mix the dry ingredients in one bowl.
  2. Whisk together the liquid ingredients (coconut milk, oil and egg) in another bowl.
  3. Combine until just mixed.
  4. Make the coconut pancakes as you would any other pancake. Enjoy!

Note that this recipe contains gluten and animal product. Readers please be aware that whilst I respect readers who are vegan and paleo, I would like to request for the respect to be extended to others too.

This recipe can be easily made into a gluten free pancake by replacing whole wheat flour with gluten free rice flour. Eggs can be either caged eggs and free range eggs from your local farmers and fresh market.


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