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Coconut Pancakes

Andre Prost Coconut Milk and coconut flakes give a tropical flavor to these yummy pancakes. For an extra exotic experience, serve with our Coconut Syrup recipe and top with pineapple.
TIME
About 20 minutes
YIELD
18 pancakes
INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sweetened flaked coconut
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
4 eggs
1/4 cup canola oil
1/2 teaspoon coconut extract
Optional: pineapple bits, fresh or canned
DIRECTIONS
Step 1
Sift flour, sugar, baking powder, and salt into a large bowl. Stir in flaked coconut.
Step 2
Beat Coconut Milk, eggs, oil and extract in a medium bowl.
Step 3
Make a well in middle of flour mixture and pour in liquid ingredients. Mix, just until dry ingredients are wet. Over mixing makes tough pancakes.
Step 4
Drop by a 1/4 cup measure onto a greased skillet over medium heat. Cook until small bubbles appear. Flip and cook 1 to 2 minutes more or until golden and cooked through.

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