Coconut Pancakes
"I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!"
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
6 pancakes
ingredients
- 1 cup Pamelas ultimate baking and pancake mix (gluten-free) or 1 cup regular pancake mix
- 1 large egg
- 3⁄4 cup light coconut milk
- 1⁄2 cup unsweetened dried shredded coconut
directions
- Mix all ingredients together until batter has a smooth consistency with no lumps.
- Batter should not be too thin or too thick.
- Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
- Cook until golden brown, flipping once.
- Serve immediately.
- Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.
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Reviews
-
Delicious! I used recipe #48635. I want to try them with dark chocolate chips or pineapple syrup. I can't wait to make these again! Thanks! Note: I stacked the leftover pancakes between parchment paper and stuck them in the freezer. I pulled one out, microwaved it for about a minute, and it was even more delicious than it was originally! The coconut flavor really came through. I spread it with plum jam and ate it on the way to catch my bus. -
I had 1/2+ cup of light coconut milk to use up that was leftover from cooking, but I wanted to make more than that, so I topped off the cup with skim milk. The result was a great pancake, but it really didn't have any coconut flavor. It would be a good way to use up the coconut milk without your family knowing...if they are picky eaters. If you want the flavor, I would suggest using all coconut milk instead of a mix. I used it with an old Passover Blueberry Pancake Mix that needed to get used up. I thought the coconut & blueberries would be great together. I also left out the shredded coconut due to personal preferance.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
