Andre Prost Coconut Milk gives these pancakes a rich flavor yet a delicate texture.
- 15 minutes to assemble
- 15-4 inch pancakes
- Sift flour, sugar, baking powder and salt into mixing bowl. Stir in coconut flakes and make a well in the center of the flour mixture.
- Add Coconut Milk, banana, eggs, oil and extract to a blender. Blend until smooth and pour into flour mixture. Mix just until incorporated for delicate pancakes. Do not overmix.
- Heat a griddle or large skillet to a medium heat and lightly oil. Drop 1/3 cupfuls of batter onto griddle and cook until small bubbles appear in pancakes. Flip and cook 1-2 minutes or until golden and cooked through.