“From Cooking Light December 2006”
READY IN:
30mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine flour and next 4 ingredients (through salt) in a large bowl.
  2. Combine coconut milk, butter, and egg; stir well.
  3. Add coconut milk mixture to flour mixture, stirring until smooth.
  4. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet.
  5. Cook 3 minutes or until tops are covered with bubbles and edges look cooked.
  6. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: