Coconut Pancakes 🥥

Name: Coconut Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup milk; 0.5 cup coconut milk; 1 egg; 2 tablespoons butter; 0.5 cup shredded coconut; Maple syrup

Fluffy pancakes infused with coconut milk and topped with toasted coconut, a tropical breakfast that tastes like vacation.

25 min · Comfortable · 360 cal · 8g protein · $1.90/serving · American

Comfort Food Vegetarian

25minutes

4servings

360calories

8gprotein

$1.90per serving

Ingredients (serves 4)

1.5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
0.5 teaspoon salt
0.75 cup milk
0.5 cup coconut milk
1 egg
2 tablespoons butter
0.5 cup shredded coconut
Maple syrup

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Instructions

1
Toast shredded coconut in a dry skillet over medium heat until lightly golden, about 2-3 minutes. Set aside half for topping.
2
Whisk together flour, sugar, baking powder, and salt.
3
Whisk milk, coconut milk, egg, and melted butter, then stir into dry ingredients until combined.
4
Fold in toasted coconut gently.
5
Heat a lightly buttered griddle over medium heat.
6
Pour 1/3 cup batter per pancake and cook until bubbles form, about 2 minutes.
7
Flip and cook until golden brown, then serve with reserved toasted coconut and maple syrup.