Description
These Coconut Cream Pancakes are a delightful breakfast option with rich coconut flavor and a fluffy texture, perfect for weekends or special occasions.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 2 tablespoons coconut oil, melted
- 1/2 cup shredded coconut
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, melted coconut oil, eggs, and vanilla extract, mixing well.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Gently fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and pour about 1/4 cup of batter for each pancake.
- Cook until small bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm, drizzled with maple syrup or topped with your favorite fruits.
Notes
For a dairy-free option, replace coconut milk with almond milk. Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between each pancake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Tropical