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–+ servings
Sweet Coconut Cream Pancakes

Sweet Coconut Cream Pancakes for a Tropical Morning Treat

Delight in the fluffy Sweet Coconut Cream Pancakes, perfect for brightening any breakfast spread with a tropical twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour Can be swapped with a gluten-free flour blend.
  • 2 tablespoons Sugar Feel free to adjust based on personal taste.
  • 2 teaspoons Baking Powder Ensure it's fresh for fluffiness.
  • 0.5 teaspoon Baking Soda Used for leavening.
  • a pinch Salt Enhances flavor.
  • 1 cup Coconut Cream Full-fat coconut milk can be used as a substitute.
  • 1 large Egg Binds the batter.
  • 2 tablespoons Melted Butter Swap with coconut oil for a dairy-free option.
  • 1 teaspoon Vanilla Extract Imparts aromatic sweetness.
  • 0.25 cup Shredded Coconut Optional for extra texture.

Equipment

  • mixing bowl
  • whisk
  • Spatula
  • Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk together the coconut cream, egg, melted butter, and vanilla extract until smooth.
  3. Gradually mix the wet ingredients into the dry until just combined; fold in shredded coconut if using.
  4. Preheat a non-stick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook for 2-3 minutes until bubbles form; flip and cook for another 1-2 minutes.
  7. Transfer to a warm plate and serve with toppings of choice.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 1 month.

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