Coconut Pancakes

Diets

Vegetarian

Ingredients

Refrigerated
- 1 Egg

Canned Goods
- 3/4 cup Coconut milk

Baking & Spices
- 1 1/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Sugar

Oils & Vinegars
- 1 Butter or cooking spray

Nuts & Seeds
- 1/4 cup Coconut, sweetened

Dairy
- 1 tbsp Butter
- 1/2 cup Buttermilk

Found on shewearsmanyhats.com

Description

This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. Top them off with your favorite syrup, whipped cream, or berries for a delectable start to the day. I may get up even earlier if these are on the menu. The early bird gets the coconut pancakes ya know?

Ingredients

1¼ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup shredded, sweetened coconut
1 egg, beaten
½ cup buttermilk
¾ cup coconut milk (NOT coconut water, although thats tasty stuff)
1 tablespoon melted butter (I used salted.)
additional butter or cooking spray for cooking surface

Directions

Lightly mix all dry ingredients together.
Add all wet ingredients to the beaten egg and combine well.
Mix the wet ingredients into the dry and stir until incorporated. Dont over mix.
In a hot skillet or griddle, add a pat of butter if needed to coat pan.
Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.