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Double Coconut Pancakes

Cooking Light
Double Coconut Pancakes
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Outstanding

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
Martha Condra, Cooking Light, DECEMBER 2006

Member Ratings and Reviews

5 stars
Lauren
I changed these by using a whole wheat white flour, a tad less sugar, and melted coconut oil instead of butter. They were so fluffy, sweet, and delicious! A tad of pure maple syrup doesn't hurt, but it wasn't even needed!01/23/10

5 stars
Mandi
Yumo! I love coconut and these are fabulous. Not overpowering at all. We actually ate these for dinner. My husband, 13 mo old son & I ate the WHOLE batch. Needs very little syrup if any at all. We use grade A pure maple syrup from Trader Joes.09/05/08