Sweet Coconut Cream Pancakes
Sweet Coconut Cream Pancakes are a delightful way to elevate your breakfast experience! These fluffy pancakes, infused with the tropical essence of coconut, offer a melt-in-your-mouth texture that will transport you to a sunny beach. Perfect for any meal occasion, they pair beautifully with syrup or fresh fruit. Whether you’re hosting a brunch or enjoying a quiet morning at home, these pancakes are sure to impress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (approximately four pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1 cup full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (toasted or plain)
- 2 tbsp butter (for cooking)
Instructions
- In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
- Add the coconut milk, eggs, and vanilla extract. Stir gently until just combined; do not overmix.
- Fold in the shredded coconut carefully to maintain fluffiness.
- Preheat a non-stick skillet over medium heat and melt the butter until bubbly.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, then flip and cook for an additional 3-4 minutes until golden brown.
- Stack and serve warm with maple syrup or toasted coconut flakes.
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: - For a dairy-free option, substitute almond or oat milk for coconut milk. - Add chocolate chips or nuts for extra flavor and texture. - Let the batter rest for ten minutes before cooking for optimal fluffiness.