Description
Soft, fluffy pancakes infused with rich coconut cream and a light tropical sweetness, perfect for a comforting and flavorful breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup coconut cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
- 1/4 cup shredded coconut (optional)
- Maple syrup or honey for serving
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix eggs, coconut cream, milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Fold in shredded coconut if using.
- Heat a non-stick pan or griddle over medium heat and lightly grease it.
- Pour small portions of batter onto the pan and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown on the other side.
- Repeat with remaining batter.
- Serve warm with maple syrup or honey and desired toppings.
Notes
- Avoid overmixing the batter to keep pancakes light and fluffy.
- Let the batter rest for a few minutes before cooking for better texture.
- Use coconut milk instead of regular milk for a stronger coconut flavor.
- Add mashed banana or pineapple for a fruity variation.
- Incorporate lime zest for a fresh contrast.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat in a pan, toaster, or microwave depending on desired texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
