Description
Fluffy and tropical coconut cream pancakes that transport you to a serene beach paradise with each bite.
Ingredients
Scale
- 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free option)
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar (can be replaced with honey or maple syrup)
- 1 pinch salt
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- 2 tablespoons butter (melted)
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Mix the wet ingredients: In a separate medium bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; a few lumps are okay.
- Fold in the shredded coconut, allowing it to distribute evenly throughout the batter.
- Heat the skillet: Preheat your non-stick skillet over medium heat and lightly grease it with butter.
- Cook and flip: Ladle about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, until golden brown.
- Repeat: Continue cooking the remaining batter, greasing the skillet as needed.
- Serve immediately, topped with fresh fruits, drizzled with syrup or whipped cream.
Notes
Make-ahead tips and various customization ideas available for different dietary preferences.
Nutrition
- Serving Size: 1 pancake
- Calories: 125
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg