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–+ servings
Silvia

Coconut Cream Pancakes: Indulge in Tropical Deliciousness!

Indulge in these delicious Coconut Cream Pancakes that bring a taste of the tropics to your breakfast table.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Mix well until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
  5. 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.
  6. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
  7. Serve warm with maple syrup, additional coconut cream, or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 5g

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.

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