Thai
Thai Coconut Pancakes
Fluffy and fragrant pancakes infused with coconut and pandan for a delightful Thai breakfast experience.
Total Time25 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
35
Carbs
10
Fat
3
Fiber
0g
Sodium
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup shredded coconut (unsweetened)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pandan extract (or vanilla extract)
- 2 large eggs
- Butter or oil for cooking
- Fresh fruit (optional, for serving)
- Honey or maple syrup (optional, for serving)
Instructions
- 1In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
- 2In another bowl, whisk together the coconut milk, water, eggs, and pandan extract until well combined.
- 3Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded coconut. Let the batter sit for 10 minutes.
- 4Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- 5Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- 6Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through. Repeat with the remaining batter.
- 7Serve the pancakes warm with fresh fruit and a drizzle of honey or maple syrup, if desired.
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