Description
Delightful pancakes featuring coconut cream and shredded coconut, perfect for a tropical breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined; be careful not to overmix. If using shredded coconut, fold it in.
- Heat a non-stick skillet over medium heat and lightly grease it. For each pancake, pour 1/4 cup of batter onto the skillet.
- Cook until bubbles form on the surface, then carefully flip and cook until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with toppings like fresh fruit, maple syrup, or toasted coconut.
Notes
Don’t overmix the batter; a few lumps are fine. Keep skillet at medium heat for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg