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Breakfast for 1

Coconut Pancakes

A single serving of coconut pancakes cooks quickly in a skillet with whole wheat flour and coconut milk.

$0.62per serving $
15 minstart to table
1servings

AmericanVegetarianKid-friendlyBudgetBreakfasts

Ingredients

  • 1/2 cup white whole wheat flour/whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp shredded coconut + more for toasting and garnish (optional)
  • 1 dash sea salt
  • 1 pinch cinnamon
  • 1 pinch nutmeg + more for garnish (optional)
  • 1/2 cup lite canned coconut milk
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil
  • coconut oil for cooking

Steps

  1. Toast the shredded coconut in a dry 8-inch skillet over medium heat for 2 minutes, then set it aside.
  2. Whisk the flour, baking powder, sugar, salt, cinnamon, nutmeg, and shredded coconut in a small bowl.
  3. Stir in the coconut milk and vanilla until a thick batter forms.
  4. Heat the coconut oil in the skillet over medium heat for 1 minute.
  5. Cook three small pancakes for 2 minutes per side, adding more oil if needed, until firm and browned.

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