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Coconut Milk Pancakes
Coconut Milk Pancakes. Fluffy, delicious pancakes made with coconut milk and sweetened with honey!
Servings: 8 4" pancakes
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 tbsp coconut oil
- 2 tbsp honey
- 1 cup canned coconut milk
- 1 teaspoon vanilla
- 1 large egg beaten
- ~ 3 tbsp butter
Heat skillet over medium-low heat.
In a small bowl, mix together flour, baking powder, coconut oil, honey, coconut milk, vanilla, and egg until just combined. Do not over mix. Let sit for 3-4 minutes.
Melt about 1/2 tbsp butter in heated skillet. Then, pour in piles of ~1/4-1/3 cup batter, leaving a few inches between each pile. Let cook until top of pancaks in skillet start to bubble, about 2-3 minutes. Flip pancake and let cook on other side until golden brown, about 2 minutes.
Repeat for the rest of batter, adding another 1/2 tbsp butter to skillet after each batch of pancakes have cooked on both sides.
Serve warm with desired toppings. Shredded coconut is a great topping choice!
Calories: 204kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 51mg | Potassium: 204mg | Fiber: 1g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 0.8mg | Calcium: 55mg | Iron: 1.4mg