Fluffy Pancakes with Young Coconut Strips
Soft and fluffy homemade pancakes filled with sweet young coconut strips for a tropical breakfast that's easy, comforting, and delicious.
Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- non-stick skillet or griddle
- Spatula
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1¼ cups milk
- 1 large egg
- 3 tablespoons melted butter plus extra for cooking
- 1 teaspoon vanilla extract
- ½ to ¾ cup young coconut strips roughly chopped
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are perfectly fine. Let the batter rest for 5–10 minutes.
- Fold in the young coconut strips.
- Heat a lightly buttered non-stick pan over medium heat. Pour about ¼ cup batter for each pancake.
- Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown on the other side. Serve warm with maple syrup, fresh fruit, or extra coconut on top.
Notes
For extra coconut flavor replace ¼ cup of the milk with coconut milk. Avoid overmixing the batter to keep the pancakes light and fluffy. Leftover pancakes can be frozen and reheated for quick breakfasts. Fresh mango slices make an excellent topping for a tropical-inspired meal.