Learn How To Make Katrina Kaif’s Famous Coconut Pancakes At Home

Mix flour, desiccated coconut, sugar, baking powder, and salt with coconut milk, water, egg, vanilla, and melted butter. Cook 1/4 cup batter per pancake on a greased skillet until golden brown. Serve with fresh fruits, maple syrup, and shredded coconut.

Combine 1 cup flour, 1/2 cup desiccated coconut, and 1 tbsp sugar with 1 tsp baking powder and 1/4 tsp salt. Mix 1 cup coconut milk, 1/2 cup water, 1 egg, 1 tsp vanilla, and 2 tbsp melted butter, then combine with dry ingredients. Cook 1/4 cup batter per pancake on a greased skillet until bubbles form and edges set, then flip and cook until golden brown. Serve with fresh fruits, maple syrup, and shredded coconut.

Ingredients:

For the Pancakes:

1 cup all-purpose flour
1/2 cup desiccated coconut
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut milk
1/2 cup water
1 egg
1 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil

For the Toppings:

Fresh fruits (such as berries, banana slices, mangoes)
Maple syrup or honey
Shredded coconut
Nuts (optional)

Instructions:

1. Prepare the Batter:

In a large mixing bowl, combine the all-purpose flour, desiccated coconut, sugar, baking powder, and salt.
In another bowl, whisk together the coconut milk, water, egg, vanilla extract, and melted butter or coconut oil.

2. Mixing:

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter; some lumps are okay.

3. Cooking the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.

4. Serving: