Source: SheWearsManyHats
Ingredients
- 1-1/4 C (160 g) all purpose flour
- 2 Tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 C shredded, sweetened coconut
- 1 egg, beaten
- 1/2 C buttermilk
- 3/4 C coconut milk
- 1 Tbs melted butter
- additional butter or oil for cooking surface
Directions
- Start heating your cooking surface on low.
- Combine dry ingredients, stir to combine.
- Combine wet ingredients. Add to dry ingredients and stir to combine. Do not overmix – just make sure there are no dry bits.
- Spray griddle, drop pancake batter in mounds using two large spoons. Cook until bubbles pop in the middle and edges look dry. Flip and cook 1 minute more.
- Serve with pineapple syrup.
Notes
- makes about 8-10 3” pancakes. I would double this next time.
- First time I made these I forgot the egg and nobody noticed, including me.
- try topping with chopped macadamia nuts, sliced bananas, more coconut, sliced kiwifruit, really any sliced tropical fruit. Or strawberries.
- saw a suggestion for coconut syrup, which could use up the rest of the can of the coconut cream: mix coconut milk with some sugar, a pinch of salt, a little light corn syrup (for texture)