Description
Fluffy pancakes infused with rich coconut cream and coconut milk, creating a delightful tropical breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Coconut flakes or shredded coconut (optional, for garnish)
Instructions
- Combine dry ingredients in a mixing bowl: flour, sugar, baking powder, and salt.
- Mix wet ingredients in another bowl: coconut milk, coconut cream, egg, melted coconut oil or butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Preheat a non-stick skillet or griddle over medium heat, greasing lightly with coconut oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until small bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown.
- Continue until all batter is used, adding more coconut oil or butter as needed.
- Serve warm, garnished with coconut flakes if desired.
Notes
Let the batter rest before cooking for softer pancakes. Experiment with mix-ins like blueberries or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 7g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pancakes, coconut, breakfast, tropical, brunch