Coconut Milk Pancakes

Make fluffy pancakes: Combine 4.5 ounces (1 cup) all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk together 1 cup light coconut milk, 1½ tablespoons canola oil, and 1 egg; combine with dry ingredients. Cook as usual for pancakes. Yield: 4 servings.

FYI: no oil needed in the pan.

From http://www.cookinglight.com/m/cooking-101/essential-ingredients/secret-ingredient/leftover-light-coconut-milk

This entry was posted in breakfast. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *