Description
Fluffy pancakes infused with coconut milk and shredded coconut for a tropical breakfast experience.
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
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- Mix wet ingredients: In another bowl, combine the coconut milk, eggs, melted butter, and vanilla extract. Whisk until well blended.
- Combine and fold: Create a well in the center of your dry mixture and pour in the wet ingredients. Gently stir to combine.
- Add coconut: Fold in the unsweetened shredded coconut.
- Heat the griddle: Preheat your griddle or non-stick pan over medium heat.
- Cook the pancakes: Pour about ⅓ cup of batter onto the griddle for each pancake. Cook until bubbles form, about 2-3 minutes.
- Flip and finish: Gently flip the pancakes and cook for another 1-2 minutes until golden brown.
Notes
For even fluffier pancakes, avoid overmixing and ensure ingredients are at room temperature.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg