Ingredients:

  • 1 tsp pandan essence
  • 0.5 cup full-fat coconut milk
  • 0.5 cup low-fat buttermilk
  • 1.5 cups all-purpose flour
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 2 large eggs
  • 2 tbsp coconut oil

Instructions:

  1. Whisk 1.5 cups all purpose flour, 2 tbsp coconut sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp sea salt in a large bowl.
  2. In a separate jug, beat 2 large eggs, then whisk in 0.5 cup coconut milk, 0.5 cup buttermilk, 2 tbsp melted coconut oil, and 1 tsp pandan essence.
  3. Pour the wet ingredients into the dry. Use a spatula to fold until just combined.
  4. Let the batter sit for 15 minutes at room temperature.
  5. Heat your pan over medium low heat and lightly brush with coconut oil. Drop 1/4 cup of batter per pancake.
  6. Cook for about 3 minutes on the first side. Flip only when the edges look matte and the bubbles in the center have burst and stayed open.
  7. Flip and cook for another 2 minutes.