Description
Delicious and fluffy coconut pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream (canned)
- ½ cup whole milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional toppings: shredded coconut, maple syrup, fresh fruit
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure they are evenly blended.
- In another bowl, whisk together the coconut cream, milk, egg, melted butter, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with melted butter.
- Using a ⅓ cup measuring cup, pour the batter onto the skillet for each pancake. Leave some space between each pancake as they will spread.
- Cook for about 2-3 minutes, until bubbles form on the surface and the edges appear set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown on the other side. Remove from the skillet and keep warm while you repeat with the remaining batter.
Notes
- These pancakes can be made ahead and reheated in a toaster or microwave.
- Experiment with different toppings to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg