YIELD
2 to 4 pax
PREP TIME
20 min
COOK TIME
50 min
INGREDIENTS
1 cup of flour
2 tbs shredded coconut
1 tbs sugar
2 tsp baking powder
¼ tsp salt
1 cup fresh young coconut water
1 egg 1
½ tbs melted coconut oil or butter
METHODS
1. In a medium mixing bowl, mix the flour, sugar, baking powder and salt
2. In a separate bowl, whisk together the coconut water, egg and oil
3. Pour the wet ingredients into the dry and stir until combined (a few lumps are ok)
4. Lightly oil the cooking surface with additional oil or cooking spray
5. Use an ice cream scoop for each pancake
6. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip. Cook the opposite side for 1 to 2 minutes.
7. And here’s how to make it perfect: stack 6 small pancakes, pour some melted Gula Melaka and spray fine shredded coconut flakes. Perfect.
