Description
Indulge in these fluffy Sweet Coconut Cream Pancakes that bring a taste of the tropics to your breakfast table.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Coconut oil or additional butter for cooking
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the coconut milk, shredded coconut, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter rest for about 5 minutes while you heat the skillet.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more oil or butter as needed.
- Serve warm with maple syrup, additional shredded coconut, or fresh fruit.
Notes
- For a tropical twist, add chopped pineapple or banana to the batter before cooking.
- Substitute almond milk or oat milk for coconut milk for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg