Coconut Milk Pancake Recipe: a Tropical Breakfast Delight
Everyone loves pancakes! Pancakes are the kind of food that make one smile just thinking about them. These flat, round cakes have been enjoyed by humans for a long time as well. Archaeological evidence suggests that the humble pancake was one of the most widespread cereal foods in prehistoric societies. This pancake recipe combines a classic human food with coconut milk, a thick, creamy liquid with no lactose.
- 1
Ingredients
- 1 cup whole wheat flour
- 1 ⁄2 cup all-purpose flour
- 1 1⁄2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tbsp. baking powder
- 1 egg
- 1 ⁄2 tsp. salt
- 1 can coconut milk (14 oz.), shaken well (light or full fat)
- 2 tbsp. canola or vegetable oil, or melted coconut oil
- Fresh sliced fruit or toasted coconut shavings for topping
Preparation
Step 1
1. Whisk the flours, sugar, baking powder and salt all together in a large bowl. In a medium bowl or large measuring cup, whisk together the coconut milk, oil, vanilla, and egg.
2. Combine the wet and dry ingredients together, stirring them a bit while being careful not to overmix.
3. Heat a nonstick pan or griddle over medium to medium-high heat and grease with the cooking oil of your choice. Pour the batter onto the griddle, as much or as little as you want, depending on the size of pancakes you are in the mood for.
4. Flip the pancakes after a couple of minutes or when the edges of the pancakes begin to look dry and bubbles form on the surface of them. Cook another 1-2 minutes on second side.
5. Remove from the griddle and top with cut fruit and toasted coconut. Toasted coconut adds more coconut flavor, and fresh blueberries, bananas, pineapple or strawberries will be sure to please. Serve with maple syrup or whipped cream if so desired. Enjoy!