These pancakes cook to a light brown color.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
2 tablespoons flaked sweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
1 (13.5-ounce) can light coconut milk
1 tablespoon butter, melted
1 large egg, lightly beaten
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Yield: 4 servings (serving size: 3 pancakes)
writeNutrient();NUTRITION PER SERVING
CALORIES 300(29% from fat); FAT 9.7g (sat 7.1g,mono 1.3g,poly 0.5g); PROTEIN 7.6g; CHOLESTEROL 60mg; CALCIUM 14mg; SODIUM 521mg; FIBER 1.4g; IRON 2.9mg; CARBOHYDRATE 46.6g