Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- Fresh fruit (for serving)
- Maple syrup (for serving)
- Toasted coconut (for garnish)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm topped with fresh fruit, maple syrup, and toasted coconut.
Notes
Use fresh coconut milk for the best flavor. Don’t overmix the batter; it’s okay if there are a few lumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg