Description
Coconut Cream Pancakes are a delightful tropical breakfast option that offers a rich coconut flavor and fluffy texture, perfect for starting your day.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Coconut flakes or shredded coconut (optional, for garnish)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the coconut milk, coconut cream, egg, melted coconut oil or butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed.
- Serve the pancakes warm, garnished with coconut flakes or shredded coconut if desired.
Notes
- For extra coconut flavor, you can add coconut flakes to the batter.
- These pancakes can be stored in the refrigerator for up to 2 days.
- Reheat in a skillet or toaster for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Coconut Cream Pancakes, Tropical Breakfast, Fluffy Pancakes