Description
Fluffy Coconut Cream Pancakes with rich, tropical flavor. Perfect for quick breakfasts or weekend brunch.
Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
2 tbsp sugar
¼ tsp salt
1 cup coconut cream
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
Optional: lime zest or shredded coconut
Instructions
1. Whisk together flour, baking powder, sugar, and salt.
2. In another bowl, mix coconut cream, eggs, butter, and vanilla.
3. Combine wet and dry ingredients mix gently.
4. Heat non-stick pan over medium heat; grease lightly.
5. Pour ¼ cup batter per pancake; cook until bubbles form.
6. Flip and cook until golden brown.
7. Serve warm with honey, fruit, or toasted coconut.
Notes
Let the batter rest 5 minutes before cooking for fluffier pancakes.
Store leftovers in an airtight container for up to 3 days.
To reheat, warm in a toaster or skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Coconut Cream Pancakes, easy breakfast, tropical pancakes