Sweet Coconut Cream Pancakes: Your Tropical Morning Treat

Indulge in Sweet Coconut Cream Pancakes that transform breakfast into a tropical delight filled with coconut flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Tropical

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Batter

1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
2 teaspoons Baking Powder Helps pancakes rise.
2 tablespoons Granulated Sugar Can replace with honey or maple syrup.
1 pinch Salt Enhances overall flavor.
1 cup Coconut Milk Full-fat coconut milk is best.
2 large Eggs Use room temperature for best results.
1 teaspoon Vanilla Extract Adds aromatic flavor.
0.5 cup Unsweetened Shredded Coconut
2 tablespoons Butter Melted for flavor and non-stick.

Equipment

mixing bowl
skillet
whisk
spatula

Method

Step-by-Step Instructions for Sweet Coconut Cream Pancakes

In a large mixing bowl, add the flour, baking powder, sugar, and salt. Whisk together until fully combined.
In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract until smooth.
Gently pour the wet mixture into the dry ingredients and mix until just combined.
Fold in the shredded coconut gently with a spatula.
Preheat a non-stick skillet over medium heat and add melted butter.
Pour ¼ cup of batter for each pancake into the skillet and cook until bubbles form, then flip.
Transfer to a warm oven and serve immediately with toppings.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 90mgIron: 1.5mg

Notes

Adjust sweetness with honey or maple syrup as desired. Serve with fresh fruits or syrup for added flavor.

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