Dreamy Coconut Pancakes Paradise (Print Version)
# Ingredients:
→ Batter
01 -
125 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon fine salt
05 -
240 ml coconut milk
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
40 g unsweetened shredded coconut
→ For Cooking
09 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt.
02 -
In a separate bowl, whisk coconut milk, eggs, and vanilla extract until well blended.
03 -
Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix.
04 -
Fold in the unsweetened shredded coconut until evenly distributed.
05 -
Allow batter to rest for 5–10 minutes to ensure optimal fluffiness.
06 -
Preheat a non-stick skillet over medium heat and brush with some melted butter.
07 -
Scoop approximately 60 ml (1/4 cup) batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges are set, about 2–3 minutes. Flip and cook an additional 1–2 minutes until golden brown on both sides.
08 -
Keep pancakes warm in a low oven while preparing the rest. Serve immediately with toppings as desired.
# Notes:
01 -
Let the batter rest before cooking to maximize fluffiness.
02 -
Increase coconut flavor by adding a few drops of coconut extract or topping with toasted coconut flakes.
03 -
For a gluten-free option, substitute with a 1:1 gluten-free flour blend.