Sweet Coconut Cream Pancakes
Fluffy, creamy, and naturally dairy-free, these sweet coconut cream pancakes are perfect for a tropical breakfast or brunch. With coconut cream, shredded coconut, and vanilla, they deliver a rich texture and irresistible flavor.
Equipment
- mixing bowls
- whisk
- Nonstick skillet or griddle
- measuring cups and spoons
- spatula
- Ladle or 1/4-cup scoop
Ingredients
- 1 cup all-purpose flour
- 2–4 tbsp sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cup full-fat coconut cream
- 0.5 cup coconut milk (optional)
- 1 large egg (or flax egg)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 0.25 cup shredded coconut (optional)
- Toppings: banana, mango, maple syrup, toasted coconut
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix coconut cream, egg, vanilla, and coconut oil until smooth.
- Combine wet and dry ingredients. Stir gently until just mixed.
- Thin with coconut milk if needed. Batter should be thick but pourable.
- Let batter rest for 5–10 minutes.
- Heat a nonstick skillet over medium. Grease lightly.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form.
- Flip and cook 1–2 minutes on the other side until golden.
- Serve warm with your favorite toppings.
Notes
You can make this recipe vegan by using a flax egg. To store, refrigerate in an airtight container for up to 4 days. Freeze pancakes between layers of parchment and reheat in toaster.
Nutrition
Calories: 340kcalCarbohydrates: 35gProtein: 5gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 47mgSodium: 210mgPotassium: 270mgFiber: 2gSugar: 6gVitamin A: 110IUVitamin C: 1mgCalcium: 50mgIron: 1.8mg