Recipe by What's Cooking?
I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!
Top Review by SweetySJD
Delicious! I used recipe #48635. I want to try them with dark chocolate chips or pineapple syrup. I can't wait to make these again! Thanks! Note: I stacked the leftover pancakes between parchment paper and stuck them in the freezer. I pulled one out, microwaved it for about a minute, and it was even more delicious than it was originally! The coconut flavor really came through. I spread it with plum jam and ate it on the way to catch my bus.
- 1 cup Pamelas ultimate baking and pancake mix (gluten-free) or 1 cup regular pancake mix
- 1 large egg
- 3⁄4 cup light coconut milk
- 1⁄2 cup unsweetened dried shredded coconut
Directions See How It's Made
- Mix all ingredients together until batter has a smooth consistency with no lumps.
- Batter should not be too thin or too thick.
- Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
- Cook until golden brown, flipping once.
- Serve immediately.
- Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.