Description
Indulge in a taste of the tropics with these Sweet Coconut Cream Pancakes. Made with coconut milk, shredded coconut, and a luscious coconut cream topping, these pancakes are a delightful breakfast treat.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup canned coconut milk (full fat)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
For Serving:
- ¼ cup coconut cream
- Additional shredded coconut
- Maple syrup
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Heat and grease the skillet: Pour batter onto the skillet, cook until bubbles form, then flip and cook until golden brown.
- Serve: Top pancakes with coconut cream, shredded coconut, and maple syrup.
In another bowl, mix the wet ingredients: coconut milk, eggs, melted butter or coconut oil, and vanilla extract. Combine wet and dry ingredients, fold in shredded coconut.
Notes
- For extra coconut flavor, toast the shredded coconut before adding to the batter.
- You can substitute coconut cream with whipped cream or dairy-free alternatives.
Nutrition
- Serving Size: 1 pancake
- Calories: 225
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
