Double Coconut Pancakes

These pancakes cook to a light brown color.

Yield: 4 servings (serving size: 3 pancakes)

Ingredients

• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 2  tablespoons  sugar
• 2  tablespoons  flaked sweetened coconut
• 1  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1  (13.5-ounce) can light coconut milk
• 1  tablespoon  butter, melted
• 1  large egg, lightly beaten

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.

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.

Nutritional Information

Calories:

300 (29% from fat)

Fat:

9.7g (sat 7.1g,mono 1.3g,poly 0.5g)

Protein:

7.6g

Carbohydrate:

46.6g

Fiber:

1.4g

Cholesterol:

60mg

Iron:

2.9mg

Sodium:

521mg

Calcium:

14mg