1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
  2. Combine coconut milk, coconut extract, butter, and egg in a separate bowl and stir to combine well. Add coconut milk mixture to flour mixture, stirring until smooth.
  3. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Triple Coconut Pancakes @ Group Recipes

Return to recipe index

Return to