Samoan Coconut Pancakes

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 47g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the coconut milk, flour, sugar, baking powder, salt, and vanilla extract. Mix until the batter is smooth and well combined.
2. 2.
   Heat a non-stick frying pan or griddle over medium heat and lightly grease it with vegetable oil.
3. 3.
   Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
4. 4.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
5. 5.
   Serve the Samoan Coconut Pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or shredded coconut.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• All-purpose flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.
• Baking powder — Check the expiration date of your baking powder to ensure it is still active.
• Vanilla extract — Use pure vanilla extract for the best flavor.
• Vegetable oil — Use a neutral-flavored oil such as canola or sunflower oil for frying.

Tips & Tricks

• For extra coconut flavor, sprinkle shredded coconut on top of the pancakes before flipping them.
• Serve the pancakes with a dollop of coconut whipped cream for an indulgent twist.
• Experiment with different toppings such as caramelized bananas or a drizzle of chocolate sauce.
• To make the pancakes even fluffier, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Samoan Coconut Pancakes warm, stacked on a plate, and drizzled with maple syrup. Garnish with fresh fruits such as sliced bananas or berries for a burst of color and freshness.

Presentation advice

Arrange the pancakes in a circular pattern on a serving platter, with a sprinkle of powdered sugar on top. Place a small bowl of shredded coconut in the center for guests to add as desired. Serve with a side of maple syrup and a sprig of mint for an elegant touch.