I won’t take credit for these perfect little pieces of heaven. My 3 year old son Charlie proposed that we make coconut pancakes this morning. My thought? Brilliant! But I’ll let you decide :)
Tori Wesszer is a Registered Dietician, 'proud foodie' and like her cousin, Jillian Harris, has a fantastic website - visit fraichenutrition.com for more healthy and delicious recipes!
3 tablespoons melted butter
2 cups flour (can substitute gluten-free flour)
1/2 cup unsweetened shredded coconut
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can (398 millileters) coconut milk
2 eggs, large
1 teaspoon vanilla
1/2 teaspoon coconut extract
Melt the butter in a saucepan or microwave and cool.
In a large bowl, mix together all of the dry ingredients.
In a separate bowl, beat the eggs with a fork and add the coconut milk, vanilla, coconut extract and cooled melted butter.
Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
Heat a griddle or pan with a small amount of vegetable oil on medium hear, pour into pancake shapes of your choice and flip when the bottom is golden brown.