Crispy Coconut Egg Pancakes with Spicy Chili Flakes

Coconut and Egg Pancake Recipe

Ingredients:

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• 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:

1. Crack the eggs into a bowl and whisk them well with a fork until fully combined.
2. Add the grated coconut pulp, fried onion, chili flakes, salt, and pepper to the eggs. Mix thoroughly until all ingredients are evenly distributed.
3. Heat a small amount of oil in a frying pan over medium heat. Pour the egg mixture into the pan, spreading it out evenly.
4. 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.
5. Once both sides are nicely browned, remove the pancake from the pan and transfer it to a plate.
6. 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!