Coconut pancakes are the khanom krok, crisp at the rim and soft in the middle. I use two pans, one for each side, so the centers stay creamy while the edges set.
Inspired by Thai cuisine, this recipe combines the texture of coconut with a hint of sweet and savory elements. The straightforward cooking process makes it easy to prepare and enjoy these delicious pancakes at home.
Authentic Thai Coconut Pancakes Recipe
These pancakes are made from a simple batter that includes coconut milk and grated coconut, giving them a unique flavor and texture. Cooked until crispy on the outside and creamy on the inside, they are sure to please anyone who loves coconut.
Ingredients
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup shredded coconut (fresh or desiccated)
- Oil for frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the rice flour, all-purpose flour, sugar, and salt. Gradually add the coconut milk and water to form a smooth batter. Stir in shredded coconut.
- Heat the Pan: In a non-stick skillet, heat a small amount of oil over medium heat.
- Cook the Pancakes: Pour a small ladle of batter into the skillet, spreading it into a round shape. Cook for about 2-3 minutes, or until the edges begin to crisp, then flip and cook for an additional 1-2 minutes until golden brown.
- Repeat: Remove the pancakes from the skillet and continue with the remaining batter, adding more oil as needed.
- Serve: Enjoy the pancakes warm, with additional shredded coconut or a drizzle of honey for added sweetness.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 200kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 32g
Eat them the minute they come off the griddle.
