Miss the summer already? This recipe will take you to a white sandy beach by the sea to enjoy under the palm trees and watch the sunset. Ahhh… Yes, coconut has that taste and smell that says “summer”. Go full coconut with these fluffy pancakes: use coconut milk and coconut flakes on the inside and toast some more coconut flakes to top on the outside. Extra tip: you can also use coconut flour instead of regular flour.
- 1 cup flour
- ½ cup coconut flakes
- 2 teaspoon baking powder
- 2 tablespoon sugar
- ¼ teaspoon salt
- 1 egg
- 1 cup coconut milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Place 2 tablespoons of coconut evenly spread on a baking sheet. Heat the oven to 350oC and bake for about 10 minutes, stirring from time to time.
Mix the dry ingredients: flour, baking powder, sugar and salt in a large bowl. Combine milk, egg, butter and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and mix to combine. Add the remaining coconut flakes. Mix but be careful to leave the batter a bit lumpy.
Heat a griddle over medium heat. Lightly grease with butter. Pour a ¼ cup batter onto the griddle. Cook until light brown, about 2 minutes. Flip and cook for another 1-2 minutes.
Serve with toasted coconut flakes and maple syrup.