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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 29%
  • Fat: 9.7g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.6g
  • Carbohydrate: 46.6g
  • Fiber: 1.4g
  • Cholesterol: 60mg
  • Iron: 2.9mg
  • Sodium: 521mg
  • Calcium: 14mg

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

  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.
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