Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then add in the coconut milk, vegetable oil, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of batter onto the skillet for each pancake.
5. Cook the pancakes for about 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes hot with your choice of toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 150mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 4g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Shredded coconut can be substituted with desiccated coconut.
- Coconut milk can be substituted with almond milk or regular milk.
Variations:
- Add chocolate chips or blueberries to the batter for extra flavor.
- Top the pancakes with sliced bananas and honey for a tropical twist.
- Make the pancakes savory by omitting the sugar and adding in chopped scallions and red pepper flakes.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Make sure the skillet or griddle is hot before adding the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with sliced fruit and a sprinkle of shredded coconut.
Garnishes:
Sliced fruit, shredded coconut, chopped nuts, whipped cream, or chocolate chips.
Pairings:
Serve the pancakes with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, or hash browns.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of coconut milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
Do not consume raw batter or undercooked pancakes.
Food history:
Coconut pancakes are a popular breakfast dish in many tropical regions, including Southeast Asia and the Caribbean.
Flavor profiles:
Sweet, nutty, and tropical.
Serving suggestions:
Serve the pancakes on a plate with your choice of toppings and sides.
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Region: New Zealand