Zainab Khanam
– 1 cup all-purpose flour – 1/2 cup coconut milk – 1/4 cup shredded coconut – 2 tbsp sugar – 1/2 tsp baking powder – 1/4 tsp salt – 1 large egg – 2 tbsp melted butter or coconut oil
Combine flour, baking powder, shredded coconut, sugar, and salt in a bowl.
In another bowl, whisk together coconut milk, egg, and melted butter until smooth.
Pour wet ingredients into the dry mixture and gently fold until just combined.
Heat a non-stick pan over medium heat. Pour batter in small circles, and cook until bubbles appear on top. Flip and cook until golden brown.
Serve with honey, maple syrup, or a sprinkle of extra coconut. Enjoy your fluffy coconut pancakes!