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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Cooking Light December 2006 Ingredients:
1 1/2 cups flour |
2 tablespoons sugar |
2 tablespoons sweetened flaked coconut |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (13 1/2 ounce) can light coconut milk |
1 tablespoon butter, melted |
1 egg, lightly beaten |
Directions:
1. Combine flour and next 4 ingredients (through salt) in a large bowl.
2. Combine coconut milk, butter, and egg; stir well.
3. Add coconut milk mixture to flour mixture, stirring until smooth.
4. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet.
5. Cook 3 minutes or until tops are covered with bubbles and edges look cooked.
6. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
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