Public recipe with member extras
Fluffy Coconut Milk Pancakes
High-fat coconut milk creates a beautifully rich batter that yields a tender, almost custardy breakfast cake.
Vibrant Breakfasts & Morning Starters · Weekend Breakfasts · Family Brunch
What you need
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 cups Canned Coconut Milk, well shaken
- 1 large Egg
- 2 tbsp Melted Coconut Oil
- 1/2 tsp Vanilla Extract
Method
Instructions
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the coconut milk, egg, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — small lumps are fine.
- Heat a lightly greased griddle over medium heat and pour 1/4-cup portions of batter.
- Cook until bubbles form on the surface, 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
The complete recipe is free
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