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Fluffy and Toasty Coconut Pancakes

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Prep Time 15 minutes
Cook Time 15 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup whole buttermilk You can make your own buttermilk by mixing 1 cup milk with 1 tbsp white vinegar and let sit 5 to 10 minutes till curdled
  • 1 (13.25-ounce) can unsweetened coconut milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • coconut or vegetable oil

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a medium bowl, whisk together buttermilk, coconut milk, egg, and vanilla extract until mixed well.
  3. Add wet ingredients to dry, stirring just until all of the flour is moistened. 
  4. Stir in 1 cup of coconut.
  5. Place remaining coconut in a small nonstick pan and heat over medium heat, stirring frequently, until toasted. Watch it carefully so it doesn't burn
  6. Heat a griddle over medium heat. Coat griddle with a little oil and use a 1/3 cup measuring cup to drop batter onto griddle. Cook until bubbles form in center and flip over. Cook another 1 to 2 minutes.
  7. Top pancakes with toasted coconut

Notes

You can serve with maple syrup or fresh fruit