What’s the best way to start the day? These easy Coconut Milk Pancakes. Made with Thai Kitchen® Coconut Milk, they’re moist, fluffy and dairy-free. Top ‘em with fresh berries or maple syrup.
Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, coconut milk and vanilla just until blended.
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
Serving Suggestion: Serve pancakes with fresh blueberries and maple syrup.
(Amount per serving)