Description
Fluffy pancakes infused with rich coconut flavor and a hint of vanilla, perfect for breakfast or brunch.
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 a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Gently pour the wet mixture into the bowl with the dry ingredients, stirring until just combined.
- Incorporate Coconut: Fold in the shredded coconut carefully to maintain the lightness of the batter.
- Heat the Pan: Preheat your frying pan or griddle over medium heat and grease with a small amount of butter.
- Cook the Pancakes: Pour about ¼ cup of batter for each pancake onto the hot surface. Cook for 2-3 minutes until bubbles form, then flip.
- Serve: Stack pancakes on a plate, drizzle with maple syrup or your favorite toppings.
Notes
Make-ahead tips: Prepare dry ingredients in advance for quick breakfasts. Avoid overmixing to keep pancakes fluffy.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg