Description
Soft, fragrant pancakes infused with coconut milk and topped with shredded coconut and maple syrup, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Shredded coconut (for topping)
- Maple syrup (for serving)
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until even and light.
- In a separate bowl, whisk together the coconut milk, egg, melted coconut oil, and vanilla extract until glossy.
- Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
- Heat a non-stick skillet over medium heat until evenly hot.
- Pour 1/4 cup of batter for each pancake; cook until bubbles form, then flip and cook until golden brown.
- Repeat with the remaining batter, stacking pancakes on a warm plate.
- Serve warm, topped with shredded coconut and maple syrup.
Notes
Add extra vanilla for a cozier aroma. Fresh butter enhances richness when served warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: coconut pancakes, breakfast, comfort food, family recipe