Coconut Pancakes
The best way to start your day
Ingredients:
- 1½ cups all-purpose flour
- 1½ tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tbsp. baking powder
- 1 egg
- ½ tsp. salt
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 2 tbsp canola or vegetable oil, or melted coconut oil
- Fresh sliced fruit or toasted coconut shavings for topping
Method:
- 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.
- Combine the wet and dry ingredients together, stirring them a bit being careful not to overmix.
- Heat a non-stick 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 prefer.
- 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.
- Remove from the griddle and top with cut fruit and toasted coconut. Toasted coconut adds more coconut flavour, and fresh blueberries, bananas, pineapple or strawberries will be sure to please. Serve with syrup or whipped cream if so desired.