Description
These soft pancakes infused with coconut milk and shredded coconut deliver a sweet, tropical breakfast treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- 2 tablespoons butter (melted)
Instructions
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another, then pour wet into dry and stir until just combined.
- Fold in the shredded coconut.
- Heat a skillet and add a little butter.
- Spoon batter onto the hot pan and cook until bubbles form, about 2–3 minutes.
- Flip and cook 1–2 minutes more until golden.
- Keep cooked pancakes warm on a plate in a low oven.
- Make sure not to overmix the batter; you want some small lumps for tender pancakes.
Notes
Use room-temperature eggs for a smoother mix. Toast shredded coconut for added crunch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg