Coconut Pancakes Recipe
Recipe

Title

Coconut Pancakes

Author

Tori Wesszer

Created date

August 27, 2015

Recipe details - RV

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 :)

xo Tori

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!

Main ingredient: 
Coconut Milk
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
4

Ingredients

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

Directions

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.

Tags

Coconut
Pancakes
Breakfast
Brunch
Fraiche Nutrition

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