Description
Delight in a taste of the tropics with these Coconut Cream Pancakes. Made with coconut milk, coconut cream, and shredded coconut, these fluffy pancakes are a coconut lover’s dream come true.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup coconut cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded sweetened coconut
- 2 tablespoons melted butter or coconut oil
- butter or oil for cooking
Dry Ingredients:
Wet Ingredients:
Instructions
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
- Fold in shredded coconut.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown and cooked through.
- Serve warm with maple syrup or fresh fruit.
Wet Ingredients: In another bowl, mix coconut milk, coconut cream, eggs, vanilla extract, and melted butter until combined.
Notes
- For extra coconut flavor, sprinkle toasted coconut on top before serving.
- Use full-fat coconut milk for creamier pancakes.
- These pancakes freeze well; reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
