Peach Coconut Pancakes – a delicious recipe with Flour, Salt, Baking Soda, Egg, Coconut Milk, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Preheat your griddle to medium heat (350u00b0F) or prepare a nonstick pan with vegetable oil.
2
2. Combine the dry ingredients well in a bowl.
3
3. Add the egg, coconut milk, buttermilk and melted butter and whisk until well combined.
4
4. When you are ready to cook the pancakes, make sure the pan is nice and hot and then generously grease it with vegetable oil.
5
5. Pour the batter out into round cakes and let cook about 30 seconds. Then add the peach slices and a sprinke of coconut. Flip when bubbles have surfaced on the batter.
6
6. Cook for about 30 seconds, or until the cakes have just cooked through.
7
7. Serve hot with syrup and butter if desired.
436
kcal
Calories
33
g
Fat
26
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup Flour, 1 teaspoon Salt, 1 teaspoon Baking Soda, 1 Egg, and more.
Yes, Peach Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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