Coconut Milk Pancake recipe

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Ingredients

1 ¼ cups all-purpose flour
1 ½ tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (14 ounce) can coconut milk, well shaken
1 egg, beaten
1 tablespoon melted butter
1 teaspoon vanilla extract

Nutrition Info

200.2 calories
carbohydrate: 18.9 g
cholesterol: 27.1 mg
fat: 12.7 g
fiber: 1.1 g
protein: 3.8 g
saturatedFat: 10.4 g
servingSize: -
sodium: 310.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl, stir into the flour mixture just until batter is combined.

  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Recipe Yield

8 servings

Recipe Note

This recipe creates a thick fluffy pancake. Top them off with your favorite syrup, toasted coconut, whipped cream, or berries for a delectable start to the day.

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