Description
Delicious Coconut Cream Pancakes that bring tropical bliss to your breakfast table.
Ingredients
Scale
- 1 cup All-Purpose Flour (can substitute with whole wheat flour)
- 2 tbsp Granulated Sugar (reduce for less sweetness)
- 1 tbsp Baking Powder (ensure freshness for fluffiness)
- 1/2 tsp Salt
- 1 cup Coconut Cream (full-fat preferred)
- 1 cup Milk (non-dairy milk can be used)
- 1 large Egg (can substitute with flax egg for vegan)
- 2 tbsp Vegetable Oil (melted coconut oil can be used)
- 1 tsp Vanilla Extract (or almond extract for flavor)
- as needed Cooking Spray or Butter (for greasing skillet)
Instructions
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix them well to incorporate.
- In a separate bowl, whisk together the coconut cream, milk, large egg, vegetable oil, and vanilla extract until smooth and creamy.
- Gently pour the wet mixture into the dry ingredients, stirring carefully to combine.
- Preheat a non-stick skillet over medium heat, lightly greasing it with cooking spray or butter.
- Use a 1/4 cup measuring cup to pour batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Enjoy your warm Coconut Cream Pancakes straight from the skillet, topped with syrup or fresh fruits!
Notes
- Adjust sugar for desired sweetness.
- Experiment with toppings like fruits or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg