Description
These Sweet Coconut Cream Pancakes are ultra-fluffy, packed with creamy tropical flavor, and ready in minutes. They’re perfect for breakfast or brunch and can be adapted for various dietary lifestyles.
Ingredients
1 cup all-purpose flour
1 tbsp baking powder
2 tbsp coconut sugar
Pinch of salt
¾ cup coconut cream
2 eggs
1 tsp vanilla extract
¼ cup shredded coconut (optional)
2–3 tbsp coconut oil for cooking
Instructions
1. Crack the eggs into a bowl and whisk until frothy.
2. Add coconut cream and vanilla to the eggs and whisk again.
3. In another bowl, combine flour, coconut sugar, baking powder, and salt.
4. Pour the wet ingredients into the dry and gently fold until just combined.
5. Heat a non-stick skillet or griddle over medium heat and grease with coconut oil.
6. Pour ¼ cup of batter for each pancake and cook until bubbles appear on the surface.
7. Flip and cook the other side for 1–2 minutes until golden brown.
8. Transfer to a wire rack and let rest for 2–3 minutes before serving.
Notes
Do not overmix the batter to ensure fluffiness.
Use full-fat coconut cream for best results.
These pancakes freeze well; reheat in the toaster for crisp edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Sweet Coconut Cream Pancakes, tropical breakfast, coconut pancakes