Coconut Pancakes
These easy coconut pancakes are genuinely some of the best fluffy pancakes I’ve made at home. The tropical taste of the coconut just makes them better.
Servings: 12
Calories: 138kcal
Ingredients
- 1 egg
- 4 tablespoon cream of coconut
- 7 ounces coconut milk canned
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 ¼ cup all purpose flour (187g)
- 6 tablespoons butter
Instructions
- Combine wet ingredients. In a big bowl, add the egg and beat. Then add the cream of coconut, coconut milk, and mix.
- Mix in dry ingredients: Add the salt, baking powder, and flour. Combine the ingredinets until the flour is just incorporated. You'll see a few lumps and thats ok. Avoid over mixing.
- Preheat the griddle. Set your heat to 375°F or medium high heat. Add the butter and once melted, pour ¼ cup of the pancake batter for each pancake you want to make. How many pancakes you make at a time will depend on the size of your pan or griddle.
- Cook. You need to cook the pancakes for 2 minutes per side. You'll notice is time to flip once you start seeing bubbles on top of the pancakes. Flip and finish cooking for 2 minutes. Buen Provecho!
Notes
- Canned milk. Make sure you use canned coconut milk because this milk has more flavor than the one that comes in a carton.
- Cooking. The cook time says 12 minutes, but it is for all 12 pancakes, but making 4 at the same time.
- Make ahead. You can make the batter up to 2 days ahead of time. But the cold from the fridge will make the batter hard. You just have to let it get to room temperature so the coconut fats melt. Also, add about 1 tablespoon of water and mix.
- Serve with guava butter, a drizzle of guava sauce, or a scoop of coconut sorbet.
Nutrition
Calories: 138kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 188mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg
