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.
1cup whole buttermilk
1(13.25-ounce) canunsweetened coconut milk
1 1/2cupssweetened flaked coconut,divided
coconut oil or vegetable oil
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.
This recipe originally appeared on spicysouthernkitchen.com