Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup coconut cream
- 2 large eggs
- ¼ cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- Shredded coconut (optional, for garnish)
- Fresh berries and additional coconut cream for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
- In a separate bowl, whisk together the coconut milk, coconut cream, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold until just combined — do not overmix, as this can affect the fluffiness of your pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown and fluffy. Repeat with remaining batter.
Notes
- For dairy-free options, substitute coconut milk and coconut cream with almond milk or other plant-based milks.
- Ensure not to overmix the batter to keep the pancakes fluffy.
- Garnish with shredded coconut and fresh berries for extra flavor and visual appeal.
- To reheat, microwave for 20-30 seconds or warm in a toaster oven for added crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg