Sweet Corn and Coconut Pancakes

Ingredients

• For the Pancakes:
• 1 cup all-purpose flour 🌾
• 0.5 cup cornmeal 🌽
• 1 tbsp sugar 🍯
• 1 tsp baking powder ✨
• 0.5 tsp salt 🧂
• 0.75 cup coconut milk 🥥
• 0.25 cup whole milk 🥛
• 1 egg 🥚
• 2 tbsp melted butter 🧈
• 0.5 cup fresh corn kernels (or canned, drained) 🌽
• 0.5 tsp vanilla extract 🌿
• For Toppings:
• 0.25 cup toasted coconut flakes 🥥
• 2 tbsp honey or maple syrup 🍯
• A sprinkle of cinnamon (optional) ✨

Instructions

1. 11️⃣ Mix the Dry Ingredients
2. 2In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. 🌾✨
3. 32️⃣ Prepare the Batter
4. 4In a separate bowl, whisk coconut milk, whole milk, egg, melted butter, and vanilla extract until well combined. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the corn kernels. 🌽🥥
5. 53️⃣ Cook the Pancakes
6. 6Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. 🧈🔥
7. 74️⃣ Serve & Garnish
8. 8Stack the pancakes on a plate, drizzle with honey or maple syrup, sprinkle with toasted coconut flakes, and dust with cinnamon if desired. 🍯✨