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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe makes between 8 and 12 pancakes, depending on how big you like them. You can skip the coconut extract and make them just double-coconut, but I like that extra coconut punch. Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons sugar |
2 tablespoons flaked sweetened coconut |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (13.5-ounce) can light coconut milk |
1 teaspoon coconut extract |
1 tablespoon butter, melted |
1 large egg, lightly beaten |
Directions:
1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
2. Combine coconut milk, coconut extract, butter, and egg in a separate bowl and stir to combine well. Add coconut milk mixture to flour mixture, stirring until smooth.
3. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
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