Coconut Milk Pancakes with Bacon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
3
- Ingredients
- 1 ⅔ cups Coconut milk
- ½ cup unsweetened Coconut (shredded)
- 2 eggs
- 1 ½ Tbsps granulated sugar
- 2 Tbsps Coconut oil (melted)
- 1 cup all-purpose flour
- 1 Tbsp Baking powder
- 1 pinch salt
- Oil (for cooking)
- In addition
- 6 slices cooked Bacon
- 1 Banana (thinly sliced)
- whipped butter (to serve)
- ½ cup Maple syrup (to serve)
Preparation steps
1.
In a mixing bowl, combine coconut milk and shredded coconut. Set aside
2.
In a separate bowl, whisk the eggs. Add sugar and melted coconut oil, whisk until light and fluffy.
3.
Add the egg mixture to the coconut milk mixture, stirring until completely combined.
4.
In a large mixing bowl, combine the flour, baking powder and salt, stirring to incorporate. Add in the egg and coconut milk mixture to the dry mixture, and stir well.
5.
Heat a medium skillet over medium-high heat for 30 seconds. Reduce heat to medium once the pan is hot. Add 1 tablespoon oil and swirl around to coat the bottom of the skillet. Ladle 1/4 cup pancake batter into the middle of the pan, tilt the pan to spread the batter out.
6.
When the top of the pancake starts to bubble, flip and cook the remaining side. Transfer to platter and keep warm. Repeat the process with the remaining batter, adding oil each time.
7.
To assemble: layer banana slices and bacon between each pancake to create a stack. Garnish with whipped butter and drizzle with maple syrup. Serve.
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