Description
Delightful pancakes infused with coconut milk and shredded coconut for a warm, comforting breakfast that feels like a celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup sweetened shredded coconut
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded coconut.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, then flip and cook until golden brown.
- Serve warm with additional coconut cream or syrup if desired.
Notes
For added flavor, toast the shredded coconut before adding it to the batter. Serve with fruits or syrups as toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 9g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pancakes, coconut, breakfast, sweet, family-friendly