Thai Coconut Pancakes with Sweet Corn

Thai Coconut Pancakes with Sweet Corn

VegetarianAsianBreakfastQuickEasyFamily-Friendly
⏱️ 15m PREP
🔥 20m COOK
👥 4 SERVINGS
320 CAL/SERV
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Overview

These delightful Thai-inspired pancakes are infused with creamy coconut and speckled with sweet corn for a unique and delicious treat perfect for any time of day.

Macronutrients per serving

61
grams
Protein
6.0g 10%
Fat
15.0g 25%
Carbs
40.0g 66%

Rich in nutrients

☀️ Vitamin C
8% DV
Supports immune function
🔺 Iron
10% DV
Essential for blood production
🔺 Calcium
6% DV
Important for bone health
☀️ Vitamin A
5% DV
Supports vision and immune health

Ingredients

Main Ingredients

  • 1 1/2 cups coconut milk
  • 1 cup all-purpose flour sifted
  • 1 cup sweet corn kernels fresh or canned
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 large egg beaten
  • 2 tablespoons vegetable oil

Toppings

  • 1/4 cup shredded coconut toasted
  • 2 tablespoons honey or maple syrup

Instructions

  1. 1 In a large mixing bowl, combine the coconut milk, beaten egg, and vegetable oil. Whisk until well blended.
  2. 2 In another bowl, sift together the all-purpose flour, sugar, salt, and baking powder.
  3. 3 Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  4. 4 Fold in the sweet corn kernels gently into the batter.
  5. 5 Heat a non-stick skillet over medium heat and lightly grease with a little vegetable oil.
  6. 6 Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  7. 7 Flip the pancakes and cook for another 1-2 minutes until golden brown.
  8. 8 Repeat with the remaining batter, adding more oil to the skillet as needed.
  9. 9 Serve pancakes warm, topped with toasted shredded coconut and drizzled with honey or maple syrup.

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