These coconut pancakes contain both coconut milk and flaked sweetened coconut for double the flavor. They cook to a light brown color.
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
How to Make It
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.
The first time I tried this recipe I made it as written and the pancakes were good! But I made a second batch that I tweaked...and then they were PERFECT! Very fluffy and just the right amount of coconut flavor! Here's my variation...Instead of 1 tsp. of baking powder, I used 3 and instead of 2 tbls. of coconut I used 3....I also a double sifted the dry ingredients, this makes the pancakes extremely fluffy. I also added 1/2 tsp. of pure vanilla extract. My whole family LOVED this!!!
These have a really good flavor. I put strawberry jam on them instead of syrup. Yum! They were funky to cook, though. They had bubbles in them that didn't cook out, so they didn't look like the perfect pancake. Their taste made up for it, though!
I changed these by using a whole wheat white flour, a tad less sugar, and melted coconut oil instead of butter. They were so fluffy, sweet, and delicious! A tad of pure maple syrup doesn't hurt, but it wasn't even needed!
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