Coconut Pancakes

 

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 that’s tasty stuff)
  • 1 tablespoon melted butter (I used salted.)
  • additional butter or cooking spray for cooking surface

Instructions


  1. Lightly mix all dry ingredients together.
  2. Add all wet ingredients to the beaten egg and combine well.
  3. Mix the wet ingredients into the dry and stir until incorporated. Don’t over mix.
  4. In a hot skillet or griddle, add a pat of butter if needed to coat pan.
  5. Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
  6. Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.

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