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Double Coconut Pancakes

Yield 4 servings (serving size: 3 pancakes)
These coconut pancakes contain both coconut milk and  flaked sweetened coconut for double the flavor. They cook to a light brown color.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 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 tablespoon butter, melted
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 300
  • caloriesfromfat 29 %
  • fat 9.7 g
  • satfat 7.1 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 7.6 g
  • carbohydrate 46.6 g
  • fiber 1.4 g
  • cholesterol 60 mg
  • iron 2.9 mg
  • sodium 521 mg
  • calcium 14 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.

  2. 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.