Description
Fluffy and indulgent pancakes made with rich coconut cream, offering a tropical twist perfect for a weekday or weekend breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the coconut cream, egg, melted butter, and vanilla extract, stirring until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. If using, fold in the shredded coconut. Be careful not to overmix — a few lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until the other side is golden brown.
- Continue with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite toppings (fresh fruit, syrup, extra coconut, etc.).
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Batter can be prepared ahead and stored in the fridge overnight.
- Leftover pancakes can be refrigerated for 3 days or frozen for up to 1 month.
- Use gluten-free flour or flax egg for dietary modifications.
Nutrition
- Serving Size: 1 serving (2 pancakes)
- Calories: 310
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
