Coconut Pancakes

These pancakes are fluffy, delicious and packed with loads of flavour! My girls love topping them with some chopped mango, creamy yogurt, and of course, a generous drizzle of maple syrup. Cook them up for breakfast, a snack, or even dinner.

Makes about 12-15 pancakes

You’ll Need

400 ml can coconut milk
2 tablespoons honey
1 cup whole wheat flour
1 cup shredded unsweetened coconut
2 tsp baking powder
½ tsp salt
2 large eggs (lightly whisked)

Prep and Cook

In a small bowl whisk together coconut milk, honey, and eggs until well combined.
Combine flour, shredded coconut, baking powder and salt in a mixing bowl. Add wet ingredients to dry and mix until just combined.
Heat a nonstick skillet over medium heat and spray with cooking spray. Pour about ¼ cup of the batter into skillet and cook for about 1-2 minutes, or until edges start bubbling. Flip and cook on the other side until cooked through, another 1-2 minutes.
Serve with maple syrup, fresh fruit and/or yogurt.