Trying to hold on to everything summer like these coconut and fresh lime pancakes!
This is my favorite from scratch pancake batter, with a couple added goodies to really elevate their norm. Don't get me wrong, I am ALL about chocolate chip or blueberry pancakes. But there is just something about these citrusy ones that taste like they just came from a restaurant! The inspiration behind them comes from a trip to Hawaii. This breakfast and brunch buffet we go to always has these pancakes that come with a coconut syrup. At first I thought it was so strange, but they were absolutely delicious. I haven't stopped thinking about them since!
The batter is mixed with coconut shreds, a bit of coconut extract, fresh lime zest and a little lime juice!
If you're thinking lime is weird in pancakes, think again. The freshness from the lime really brings out a fresh coconut flavor and has just the right amount of citrus. While the pancakes cook, they get sprinkled with a little bit more shredded coconut. When you flip them, that coconut toasts and gets really crispy and delicious. Before serving them, their topped with a dollop of fresh whipped cream infused with more lime zest.
These coconut and fresh lime pancakes were made for brunch, breakfast, snack time, dessert, and everything in between! Trust me when I say you won't want just regular old pancakes ever again.
If you're looking to throw a brunch or breakfast party any time soon these must be on your menu! Their elevated nature and taste will be something people will keep talking about. I honestly don't want pancakes any other way.
Coconut and Fresh Lime Pancakes
- 2 eggs
- 1 limes, juiced
- ⅔ cup oat milk
- 1 tsp coconut extract
- 1 cup flour
- ½ tsp salt
- 2 tsp baking powder
- 1 lime, zested
- ⅔ cup coconut shreds
- extra coconut, for sprinkling
Lime Whipped Cream
- ½ cup heavy cream
- 1 lime, zested
- 3 tbsp powdered sugar
- In a bowl, whisk the eggs until frothy, then add the milk, coconut extract, and lime juice.
- In a second bowl, combine the dry ingredients, coconut shreds, and lime juice.
- Add the dry ingredients to the wet and whisk just until combined. It's ok if there are still some lumps in the batter!
- Heat a pan to medium heat and spoon the batter by the ¼ cup full for mini pancakes.
- Sprinkle some coconut on the top of the pancake while it cooks, then flip and cook for another 30 seconds.
- To make the whipped cream, whip the heavy cream until it thickens and then add the lime zest and powdered sugar. Whisk until well combined.
- Top the pancakes with extra lime zest and the whipped cream!