Coconut Milk Pancake
This coconut milk pancake recipe creates thick fluffy pancakes. Top them off with your favorite syrup, toasted coconut, whipped cream, or berries for a delectable start to the day.
Ingredient
- 1 ¼ cups all-purpose flour
- 1 ½ tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (14 ounce) can coconut milk, well shaken
- 1 egg, beaten
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Direction
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
