Double Coconut Pancakes

These coconut pancakes contain both coconut milk and  flaked sweetened coconut for double the flavor. They cook to a light brown color.

Yield:

4 servings (serving size: 3 pancakes)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Martha Condra,

December 2006