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closeup of coconut pancakes on a white plate sprinkled with shredded coconut
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Coconut Pancakes

Ingredients

  • 3 tbsp. melted butter
  • 2 c. flour can substitute gluten-free flour
  • 1/2 cup unsweetened shredded coconut
  • ¼ c. sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 can 398mL coconut milk
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 tsp coconut extract

Instructions

  1. Melt the butter in a saucepan or microwave and cool.
  2. In a large bowl, mix together all of the dry ingredients.
  3. In a separate bowl, beat the eggs with a fork and add the coconut milk, vanilla, coconut extract and cooled melted butter
  4. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
  5. Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bottom is golden brown.