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.
- About 20 minutes
- 18 pancakes
- Sift flour, sugar, baking powder, and salt into a large bowl. Stir in flaked coconut.
- Beat Coconut Milk, eggs, oil and extract in a medium bowl.
- 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.
- 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.