Ingredients
Units
Scale
- For the syrup:
- 13.5 oz can coconut milk
- 1 Tbsp cornstarch
- 1/2 cup corn syrup
- 1/2 cup sugar
- 1 tsp vanilla
- For the pancakes:
- 1 1/4 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup hulled and chopped strawberries
- 1 1/2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- additional sliced strawberries for garnish, optional
Instructions
- To make the coconut syrup, add the coconut milk and cornstarch to a sauce pan. Whisk together to combine.
- Add in the corn syrup, sugar, and vanilla and mix together. Bring to a boil while stirring. Allow to boil for 2 minutes. Remove form the heat and cool while preparing the pancakes.
- In a blender, add the buttermilk, eggs, vegetable oil, strawberries, flour, baking powder, salt and sugar. Puree until smooth and combined.
- Preheat your griddle/pan and spray with non-stick cooking spray.Â
- Pour thedesired about of pancake batter onto the preheated griddle/pan. Cook for about 2 minutes on each side or until golden brown. Continue cooking until all the batter is used up.
- To serve, top with sliced strawberries desired and drizzle with the coconut syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
