Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp sugar (or honey for a healthier option)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut cream
- 1 cup milk (dairy or plant-based alternative)
- 2 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Additional shredded coconut and fresh fruit for topping (optional)
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to make the dry mixture.
- In another bowl, combine coconut cream, milk, eggs, melted butter, and vanilla extract. Whisk until smooth and creamy.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; lumps are okay.
- Heat a non-stick skillet or griddle over medium heat, lightly greased with butter or oil. Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with toppings such as fresh fruits, shredded coconut, or a drizzle of honey or syrup. Add whipped cream or extra coconut syrup for indulgence.
Notes
- For gluten-free pancakes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Coconut milk can be used instead of coconut cream by adding a tablespoon of melted coconut oil for richness.
- Reheat leftovers in a toaster or oven for a quick breakfast revival, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Mixing and Cooking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about ¼ cup of batter)
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg