I was reading that in Thailand coconut pancakes are common street food. They are different from the pancakes we make here in the US; made from rice flour, thinner and sometimes served as a dessert. Since my husband loves anything made with coconut and loves pancakes, I decided to try some for breakfast. After many batches, made a little different each time, we realized we prefer the fluffy pancakes we are used to eating. Reducing the milk by 1/4 cup made the consistency a little fluffier and not as thin. Adjust to your family’s liking. Enjoy!
Pancakes:
1 C. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 C. coconut milk
1 1/2 Tbsp. coconut or canola oil
1 egg
coconut, toasted
Coconut Syrup:
rest of can of coconut milk
honey or maple syrup to your liking
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. In a smaller bowl, whisk together the coconut milk, oil, and egg. Add the wet ingredients to the dry, stirring well to combine.
Heat a greased frying pan or griddle over medium heat. Ladle about 1/4 cup pancake batter into the middle of the pan. When covered with bubbles around the sides, flip and cook the other side. Once your pan is good and hot you may need to adjust the heat.
Toast coconut on the stove over medium heat stirring frequently, or in an oven on 300 for 20 minutes, stirring every 5 minutes until browned.
To make the Coconut Syrup: Simply combine the coconut milk and the honey or syrup, stirring well.
Sprinkle toasted coconut over pancakes.
