Coconut and Egg Pancake Recipe
Ingredients:
- 2 large eggs
- 4 tablespoons grated coconut pulp
- 1/2 small onion, finely chopped and fried until fragrant
- 1 tablespoon spicy chili flakes (adjust to taste)
- Salt and pepper, to taste
- Cooking oil, for frying
Instructions:
- Crack the eggs into a bowl and whisk them well with a fork until fully combined.
- Add the grated coconut pulp, fried onion, chili flakes, salt, and pepper to the eggs. Mix thoroughly until all ingredients are evenly distributed.
- Heat a small amount of oil in a frying pan over medium heat. Pour the egg mixture into the pan, spreading it out evenly.
- Cook until the bottom of the pancake is golden brown. Carefully flip the pancake and cook the other side until it is also golden brown.
- Once both sides are nicely browned, remove the pancake from the pan and transfer it to a plate.
- Serve the coconut and egg pancake warm, with a side of chili sauce for dipping if desired.
Enjoy this flavorful and unique pancake as a tasty snack or a satisfying breakfast!
