Coconut Pancakes
Coconut Pancakes are made with coconut milk and shredded coconut for lots of coconut flavor. Top them with a little toasted coconut for a wonderful breakfast or brunch recipe.
Servings: 5 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup whole buttermilk
- 1 (13.25-ounce) can unsweetened coconut milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut, divided
- coconut oil or vegetable oil
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together buttermilk, coconut milk, egg, and vanilla extract until mixed well.
- Add wet ingredients to dry, stirring just until all of the flour is moistened.
- Stir in 1 cup of coconut.
- Place remaining coconut in a small nonstick pan and heat over medium heat, stirring frequently, until toasted.
- Heat a griddle over medium heat. Coat griddle with a little oil and use a 1/3 cup measuring cup to drop batter onto griddle. Cook until bubbles form in center and flip over. Cook another 1 to 2 minutes.
- Coat griddle with more oil for each batch. Serve topped with toasted coconut and maple syrup.
Nutrition
Calories: 608kcal