Coconut Macaroon Pancakes

1. 1

   In a medium bowl, microwave coconut milk and 2 tablespoons of sugar until hot, about 30-45 seconds.

2. 2

   Combine 1/4 cup sugar, flour, coconut, baking powder and salt in another bowl.

3. 3

   Slowly add the coconut milk to the dry ingredients and stir until incorporated.

4. 4

   Whisk eggs in another large bowl, then add in the coconut mixture while gently whisking until well-combined.

5. 5

   Heat butter over medium-high heat in a large, non-stick pan until hot and foamy, then drop heaping tablespoonfuls for smaller pancakes or 1/4-cup batches for larger pancakes, leaving room between them to spread.

6. 6

   They won't bubble like regular pancakes, so check their doneness by gently lifting a corner with a spatula.

7. 7

   When they're golden brown, flip over and cook for for another couple of minutes.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.