|1 ½ cups||Flour|
|2 Tbsp||Desiccated coconut|
|1 tsp||Baking powder|
|400 g||Coconut milk (Main)|
|1 to serve||Maple syrup|
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- Combine sifted flour, sugar, coconut, baking powder and salt in a large bowl and make a well in the centre. Pour coconut milk, melted butter and lightly beaten egg into well and whisk to combine into a smooth batter. Whisk in the water.
- Pour one-third of a cup of batter per pancake into a hot nonstick frying pan. Cook 3 minutes or until tops are covered with bubbles and edges are golden.
- Carefully turn pancakes over and cook 2 minutes more or until lightly browned. Keep pancakes warm while you cook the remaining batter.
- Serve with fresh pineapple sandwiched between coconut pancakes and drizzled with maple syrup.