Raspberry Coconut Pancakes
Servings
4-6
Ready In:
30min
Good For:
Breakfast
About this Recipe
Enjoy a stack of these delightful and fluffy pancakes, featuring bursts of juicy raspberries and the tropical goodness of coconut.
They are the perfect sweet treat to start your day with!
- 1 1/2 cups All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Coconut Milk
- 1 Large Egg
- 2 Tablespoons Coconut Oil, melted
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries
- Maple Syrup, for serving
Step 1
in a mixing bowl, whish together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2
In a separate bowl, whisk together the coconut milk, egg, mlted coconut oil, and vanilla extract.
Step 3
Pour the wet ingredietns into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough pancakes.
Step 4
Gently fold. inthe fresh raspberries into the batter, being careful not to crush them.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray.
Step 6
Using a 1/4 cup measuring cup, pour the batter onto the skillet, forming pancakes of desired size. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
Step 7
Remove the cooked pancakes from the skillet and keep warm while cooking the remaining batter.
Step 8
Serve each stack with a handful of fresh raspberries on top and a drizzle of maple syrup.
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