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Sweet Coconut Cream Pancakes

Sweet Coconut Cream Pancakes for a Tropical Morning Treat

Indulge in these Sweet Coconut Cream Pancakes, fluffy and delightful for a tropical breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Try whole wheat flour for a healthier twist.
  • 2 tablespoons sugar Adds just the right amount of sweetness.
  • 2 teaspoons baking powder Key leavening agent for fluffiness.
  • 1 teaspoon baking soda Enhances browning and fluffiness.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 cup coconut milk Rich, creamy base for flavor.
  • 1 large egg Binds ingredients together.
  • 2 tablespoons melted butter Infuses moisture and flavor.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1/2 cup sweetened shredded coconut Optional for added texture.
For Serving
  • 1/2 cup coconut cream For drizzling.
  • 1/4 cup maple syrup A sweet addition.
  • 1 cup fresh fruit Berries or banana slices are great options.

Equipment

  • Mixing Bowls
  • whisk
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Combine dry ingredients in a large mixing bowl: whisk together flour, sugar, baking powder, baking soda, and salt until smooth.
  2. Mix wet ingredients in another bowl: combine coconut milk, egg, melted butter, and vanilla extract, whisking until well blended.
  3. Gently pour wet ingredients into dry ingredients and stir until combined, then fold in shredded coconut.
  4. Preheat a non-stick skillet over medium heat, lightly greased, and warm for 3-5 minutes.
  5. Pour 1/4 cup of batter for each pancake; cook until bubbles form and edges are set, about 2-3 minutes.
  6. Flip pancakes using a spatula; cook an additional 1-2 minutes until golden brown.
  7. Serve warm with coconut cream, maple syrup, or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure to rest the batter for 5 minutes before cooking for optimal fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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