Quick Coconut Pancakes

These are great fun for when you fancy something different for breakfast and don't fancy cooking too much.


1) Sift the flour and baking powder in a large mixing bowl and add the sugar.

2) Beat the eggs, milk and melted butter in another bowl.

3) Make a well in the dry mix bowl and slowly mix in the dry ingredients until a thick smooth batter is formed, then fold in the coconut.

4) Heat a large non stick flat bottom pan with a little oil on a medium heat, and using a ladle, spoon a small amount of the mix onto the pan slowly, to control the spread and size of the pancakes.

5) Watch out for small bubbles popping on the surface, this means the underside is done and ready for turning over.

6) Rest on kitchen roll until your ready then transfer to your plate and drizzle with a little maple syrup, delicious!


Milk 1 ¼ cup
Unsalted Butter. Melted 1 tbsp
Egg Beaten 1
Maple Sugar 4 tbsp
Baking Powder 1 tsp
Self Raising Flour 2 cups
Dessicated Coconut ½ cup

Hints 'n' Tips

Make sure you melt the butter completely so it's easy to add to the mixture, and make sure the milk is room temp, or heat to the same temp as the butter, otherwise when combines the butter will change texture again.
You could cook the pancakes in butter too, but I prefer to use a very small amount of sunflower oil, brushed round the pan, as I feel they don't go too greasy.
Also you will notice I use self raising flour instead of all purpose (plain) this is because it truly creates a fluffy thick pancake, try it and you'll be converted, I promise.


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