Coconut Milk Pancakes
“Using my ‘One Cup’ rule (read what it’s all about here!) I cooked up three pancakes for myself with this recipe. click on the link if you want to find out what it’s all about!” – Chef LAM, Gasparillo Junction  
Coconut Milk Pancakes
Course: Breakfast
Author: Leigh Ann Martin
  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 egg whisked
  • 1 1/2 cups coconut milk
  • 2 Tbsp. melted butter
  • 1/8 tsp. vanilla extrac
  1. In a medium mixing bowl, sift flour, baking powder and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Cook's Notes

Sift your dry ingredients. -If you want, you can add coconut flakes for more flavour. -Oh, though not ideal I used salted butter.  When using salted butter no need for more salt. -Ofcourse, this recipe can be doubled if you are making more than one serving.

The recipe Coconut Milk Pancakes appeared first on Gasparillo Junction.
Leigh-Ann Martin

My Trinidadian upbringing meets NYC living and the creation of sexy food designed & portioned for this amazing single life cooking.

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