Coconut Pancakes | Typhanie Cooks

Typhanie Cooks

Name: Coconut Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Challenge Butter, Unsalted, European Style; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Baking Powder, Double Acting; O Organics Milk, Low Fat, Organic; Heinz All Natural Distilled White Vinegar; Cake Mate Sugar, Blue; Crunch Easter Flatback Egg; McCormick® Coconut Extract With Other Natural Flavors; O Organics Coconut Milk, Organic, Light

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Coconut Pancakes

Serves 410 mins prep15 mins cook

Delightful coconut pancakes made with flour, baking powder, milk, coconut milk, sugar, and other flavorful ingredients. Perfect for breakfast.

0 servings

What you need

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

tsp salt

tsp vanilla extract

SIGNATURE SELECTS Baking Powder, Double Acting

tbsp baking powder

cup milk

Heinz All Natural Distilled White Vinegar

tsp vinegar

tbsp sugar

egg

McCormick® Coconut Extract With Other Natural Flavors

tsp coconut extract

cup coconut milk

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Instructions

1: Add the vinegar to 1/2 cup of whole milk and let stand for 2 minutes.

2: Mix together the dry and wet ingredients separately.

3: Join the dry and wet ingredients in a large bowl and whisk until just combined.

4: Let the batter rest for 10 minutes.

5: Heat a pan on medium to medium-low heat and add a couple tablespoons of oil.

6: Pour in the batter for one to two pancakes at a time, depending on the size of the pan.

7: Cook until bubbles form on the top and edges start to crisp, then flip.

8: Adjust heat as needed if pancakes are too dark or light.

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