After the last batch of pancakes were a total bust (Oatmeal pancakes) – my girls were not overly thrilled when I told them I was going to make them pancakes for breakfast. I assured them these would be better. There was a lot of pressure on me – waiting for food first thing in the morning is not easy for kids – especially when they get their hopes up that it is something good. I saw this recipe in Cooking Light, and I knew they had to be better than the Oatmeal pancakes. Adding coconut milk to anything makes it taste good – at least that’s what I was hoping.
Thank goodness I was right. These pancakes were incredible. Even adding just light coconut milk made all the difference – I can’t imagine adding regular coconut milk, they would be decadent. The pancakes were ridiculously delicious – and so thick and fluffy – look at the picture, I am not joking! These pancakes were so good, I had them for dessert that night – I just warmed one up in the microwave, served it with a little syrup – and it was such a treat. The coconut milk was not overpowering, but gave the pancakes just a wonderful essence of coconut flavor. If you are looking for pancakes that are just a little different – look no further. And make some extras for the next morning – they are awesome warmed up in the microwave, unless you are like me, and can’t wait for morning to have more…
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup light coconut milk
- 1 1/2 tablespoons canola oil
- 1 egg
Whisk together coconut milk, canola oil and 1 egg. Combine with dry ingredients. Cook as usual for pancakes.
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