Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup coconut cream
- 2 large eggs
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
If you’re out of coconut milk, substitute with almond milk for a nutty twist, or regular milk if that’s what you have on hand. The shredded coconut adds texture, but if your family isn’t a fan, feel free to leave it out for a smoother pancake.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, coconut cream, eggs, melted butter, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a bit lumpy.
- Fold in the shredded coconut, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2 minutes, or until golden brown.
- Transfer to a warm plate and repeat with the remaining batter.
Making these pancakes reminds me of the importance of patience in cooking and in life. Just like waiting for the first bubbles to appear on the surface, sometimes the best things take a little time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International