Description
Sweet Coconut Cream Pancakes are the perfect way to elevate your breakfast experience! These fluffy delights are infused with creamy coconut goodness, filling your kitchen with a warm and inviting aroma that can brighten anyone’s day. Ideal for leisurely weekends or rushed weekdays, these pancakes are incredibly versatile and easy to whip up, using ingredients you likely already have on hand. Whether enjoyed solo or topped with fresh fruit and syrup, they promise a delightful start to your morning. Indulge in this sweet treat that’s as nourishing as it is delicious—your mornings will never be the same!
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 or egg substitute
- 2 tablespoons melted butter or plant-based butter
- 1 teaspoon vanilla extract
- Optional: 1/4 cup shredded coconut
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine coconut cream, egg (or substitute), melted butter, and vanilla extract until well mixed.
- Pour wet ingredients into dry ingredients and stir gently until just combined. If using shredded coconut, fold it in at this point.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface.
- Flip pancakes once bubbles appear and edges look set; cook until golden brown on both sides (about 2-3 minutes per side).
- Serve warm with your favorite toppings.
Nutrition
- Serving Size: 2 pancakes (about 120g)
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg