Description
These delightful pancakes combine the rich flavors of coconut and vanilla, creating a fluffy, airy texture that transports you to a tropical paradise with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- 2 tablespoons butter (melted)
Instructions
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well blended.
- Mix the wet ingredients: In another bowl, combine the coconut milk, eggs, and vanilla extract. Whisk them together until they create a unified mix.
- Blend together: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Your batter may have small lumps—don’t overmix!
- Add flavors: Fold in the shredded coconut, allowing its texture to emerge within the batter.
- Heat the pan: In a non-stick skillet or griddle, melt a tablespoon of butter over medium heat. Give it a moment to heat thoroughly, ensuring an ideal cooking temperature.
- Cook the pancakes: Using a ladle, pour batter onto the pan—approximately ¼ cup per pancake. Cook for about 2–3 minutes, or until bubbles form on the surface.
- Flip and finish: Carefully flip each pancake, cooking for another 2–3 minutes or until golden brown. Repeat until the batter is finished.
- Serve and enjoy: Stack the pancakes high on a warm plate and adorn with your favorite toppings—fresh fruit, coconut cream, or maple syrup!
Notes
Make-ahead batter can be stored in the refrigerator overnight. Avoid overmixing to keep pancakes fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg