Holidays, Easter Buffet Station & Coconut Pancakes

the Painted Apron

7 years ago

I love to make things festive for holidays, and have been busy getting out carrots and bunnies

Pulling out seasonal decor can be a lot like getting a present, you open a box and there is that special something you totally forgot you had 😂

Like these carrots that I tied on to my cakedome to disguise the palm trees…

Coaster felt bunnies are guarding the jars of snacks on the island buffet

Seasonal dishes and serving pieces serve double duty, they add decor plus are handy for meals and snacks

Easter bash or not, you can whip up these coconut pancakes to make any morning feel like a special occasion

You can use a pancake mix or your favorite scratch recipe and substitute coconut milk, and add coconut extract and shreds to the batter

You can find my recipe below

You can serve the pancakes with maple syrup,

Blueberry or raspberry syrup

Coconut Syrup or Cream of Coconut, just a drizzle straight from the container is heaven

However you top them, you are in for a treat!

Coconut Pancakes

Course Breakfast, Brunch

Cuisine American

Keyword breakfast, brunch, coconut pancakes, Easter, Easter pancakes, pancakes

Prep Time 5

Cook Time 5

Servings 8 pancakes

Beat egg and combine with milks and coconut extract. In a large measuring cup or bowl with pour spout, combine dry ingredients and coconut shreds. Add milk mixture and stir until just combined. Do not over blend or pancakes will be rubbery.
Melt 1 T butter over medium heat in large skillet and drizzle olive oil over the pan. Pour batter into hot pan making the pancakes the size you like. Let batter cook undisturbed until bubbles appear on the uncooked surface, 3-5 minutes. Carefully flip pancakes and cook 2-3 more minutes until golden.
Serve pancakes immediately with additional butter, Cream of Coconut, Maple, Raspberry or Blueberry Syrup