Description
Indulge in these delicious Coconut Cream Pancakes that bring a taste of the tropics to your breakfast table.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (canned or carton)
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve warm with maple syrup, additional coconut cream, or fresh fruit.
Notes
- For a tropical twist, add diced pineapple or banana to the batter before cooking.
- To make these pancakes dairy-free, ensure that all ingredients, including coconut cream, are labeled as dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg