Easy Pandan Pancake Recipe
These fluffy Pandan Pancakes are made with coconut milk and fragrant pandan extract for the ultimate tropical breakfast! Soft, sweet, and easy to make, these green pancakes are perfect for brunch.
Servings: 10 pancakes
Calories: 191kcal
Equipment
- Griddle or large skillet
Ingredients
- 2 cups pancake mix
- 1 large egg
- 13.5 oz coconut milk one can
- 2 tablespoons avocado oil
- ⅓ cup raw sugar
- ½ teaspoon pandan extract
- ⅛ teaspoon Himalayan salt
- pam spray for cooking
Instructions
- Add all ingredients to a large mixing bowl and mix well.
- Heat a griddle or a nonstick skillet over medium-low heat, lightly sprayed with Pam spray, or melted butter for a buttery flavor.
- Pour a portion of the pancake batter (⅛ to ¼ cup, depending on size preference) in the pan and cook until golden brown (1-2 minutes per side).
- Remove it and place it on a plate. You can place finished pancakes on a plate in a 200-degree oven to keep them warm while the remaining pancakes are completed. Repeat until all batter is gone.
Video
Notes
- Use full-fat coconut milk for the richest flavor
- Start with ½ teaspoon of pandan extract and adjust in future batches if desired.
- Keep cooked pancakes covered to maintain softness.
- A nonstick skillet works best for evenly cooked green pancakes.
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 173mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg