Description
These Coconut Cream Pancakes are a tropical twist on a classic breakfast favorite. Fluffy and flavorful, these pancakes are perfect for a leisurely weekend brunch or a special occasion treat. Made with coconut cream for a rich and creamy texture, they are sure to become a new family favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1/2 cup canned coconut cream (well-stirred)
- 1/2 cup milk (or more as needed)
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, coconut cream, milk, melted butter, and vanilla until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Adjust batter consistency with more milk if needed.
- Cook Pancakes: Heat a skillet over medium heat, grease with butter or oil. Pour 1/4 cup of batter per pancake, cook until bubbles form, then flip and cook until golden brown.
- Serve: Enjoy warm with maple syrup, toasted coconut, or extra coconut cream.
Notes
- For extra coconut flavor, add 2 tablespoons of shredded coconut to the batter.
- Use plant-based milk for a dairy-free version.
- These pancakes freeze well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg
