Description
Delightful pancakes that combine indulgence with the health benefits of coconut milk, perfect for a nutritious breakfast.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (or honey/maple syrup)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (or almond milk)
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil (or unsalted butter)
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk together coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
- Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently until just combined.
- Heat a skillet or non-stick frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 2-3 minutes until golden brown.
- Stack your pancakes and serve immediately, optionally topped with maple syrup, shredded coconut, or fresh fruit.
Notes
Avoid overmixing the batter and ensure the pan is preheated for the best results. Can mix in fruit or nuts for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
