| Servings | serves |
Ingredients
- 1 ½ cups Flour sifted
- 2 tablespoons Sugar
- 2 tablespoons Desiccated Coconut
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 400 grams Coconut Milk Light
- 1 tablespoon Butter melted
- 1 Egg lightly beaten
- ½ cup Cold Water
- Pineapple Sliced fresh, to serve
- Maple Syrup to serve
Ingredients
| |
Instructions
- Combine flour, sugar, coconut, baking powder and salt in a large bowl and make a well in the centre. Pour coconut milk, butter and egg into well and whisk to combine into a smooth batter. Whisk in the water.
- Pour one-third of a cup of batter per pancake into a hot nonstick frying pan. Cook 3 minutes or until tops are covered with bubbles and edges are golden.
- Carefully turn pancakes over and cook 2 minutes more or until lightly browned. Keep pancakes warm while you cook the remaining batter.
- Serve with fresh pineapple sandwiched between coconut pancakes and drizzled with maple syrup.
Share this Recipe