Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Martha Condra
Recipe by Cooking Light December 2006

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Yield:
4 servings (serving size: 3 pancakes)
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

300 calories; calories from fat 29%; fat 9.7g; saturated fat 7.1g; mono fat 1.3g; poly fat 0.5g; protein 7.6g; carbohydrates 46.6g; fiber 1.4g; cholesterol 60mg; iron 2.9mg; sodium 521mg; calcium 14mg.
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