Even without the toppings, this coconut milk pancake base is becoming my new go-to; it's creamy, fluffy, subtly tropical, and the leftover coconut milk in the can can be saved from breakfast until piña colada-o'clock. —Kendra Vaculin
about 1 dozen pancakes
coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
shredded coconut (I used unsweetened; the batter isn’t sweet, but the blueberries and maple syrup take care of that for me sufficiently!)
maple syrup, for serving
In This Recipe
Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. Don't be shy with this—just cover the whole dang thing.
Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate (your plate! you will eat this!) and continue with the remaining batter.