Thai Coconut Pancakes with Mango
Thai Coconut Pancakes with Mango are irresistibly fluffy and flavorful, perfect for breakfast or dessert! Enjoy the unique blend of coconut and fresh mango.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 non-stick skillet or frying pan
- 1 Spatula
Ingredients
- 1 cup all-purpose flour - for the base of the pancakes
- 1 tablespoon sugar - adds a touch of sweetness
- 1 teaspoon baking powder - helps the pancakes rise
- 1/4 teaspoon salt - enhances flavor
- 1 cup coconut milk - for creaminess and coconut flavor
- 1 large egg - binds ingredients together
- 1/2 cup shredded coconut - adds texture and flavor
- 1 ripe mango - sliced, for topping
- cooking oil - for greasing the skillet
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk and egg, then add to the dry ingredients.
- Stir in shredded coconut until well incorporated.
- Heat a non-stick skillet over medium heat and add a small amount of cooking oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Serve warm topped with fresh mango slices.
Notes
For a twist, add a dash of vanilla extract to the batter! You can substitute mango with other fruits like banana or strawberry.
Serve pancakes warm with coconut syrup for an extra treat!