2 tablespoons shredded unsweetened coconut (toast lightly for extra crunch)
3 tablespoons granulated sugar (or coconut sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/yogurt)
2 large eggs, room temperature
2 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract (optional)
Zest of 2 key limes (or 1 large lime)
3 tablespoons fresh key lime juice (regular lime or lemon works)
2–3 tablespoons coconut milk (optional, to thin batter if needed)
For the glaze: 1 cup powdered sugar + 2–3 tablespoons key lime juice + 1 teaspoon coconut milk
Toppings: toasted coconut, lime slices, whipped cream or coconut yogurt
Instructions
Preheat a large nonstick skillet or griddle over medium heat. Lightly grease with coconut oil or butter so it sizzles when a drop of batter hits the surface.
In a bowl whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt until evenly mixed.
In a separate bowl beat the eggs, then whisk in the buttermilk, melted coconut oil (or butter), vanilla, key lime zest, and key lime juice.
Pour the wet into the dry and stir gently until just combined. If the batter is very thick, stir in 1–2 tablespoons coconut milk to reach a thick but pourable consistency.
Let the batter rest for 5–10 minutes to thicken slightly and allow the coconut to soften.
Spoon about 1/4 cup batter per pancake onto the preheated skillet. Cook until edges look set and bubbles form and pop on the surface, about 2–3 minutes, until the underside is golden brown.
Flip with a thin spatula and cook another 1–2 minutes until the second side is golden and the pancake springs back when gently pressed.
Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.
Whisk together powdered sugar, lime juice, and coconut milk until smooth and pourable. Taste and adjust for tang or consistency.
Stack pancakes, drizzle with lime glaze, sprinkle toasted coconut and extra lime zest, and top with whipped cream or coconut yogurt. Serve immediately.
Notes
Warm, pillowy pancakes with bright key lime and a whisper of tropical coconut. Simple pantry ingredients come together with a lime glaze and toasted coconut for a breakfast that tastes like a mini vacation.
