Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup shredded coconut (unsweetened)
- 1 tablespoon sugar (optional)
- 1 cup coconut milk (or regular milk)
- 1 large egg
- 2 tablespoons melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- Extra shredded coconut (for garnish, optional)
- Fresh fruit (such as bananas or berries, for topping)
- Maple syrup (for serving)
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the flour, baking powder, salt, shredded coconut, and sugar (if using).
- In another bowl, mix the coconut milk, egg, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes and cook for an additional 2–3 minutes until golden brown and cooked through. Repeat with the remaining batter.
Step 3: Serve
- Stack the pancakes on plates and top with extra shredded coconut, fresh fruit, and maple syrup.
- Prep Time: 10
- Cook Time: 15