Coconut Cream Pancakes: The Best Indulgent Breakfast Delight
Indulge in the fluffy and creamy delight of coconut cream pancakes that are perfect for breakfast or brunch. This recipe will surely become a favorite in your home!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 2 large eggs
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the coconut milk, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded coconut.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with additional coconut and syrup.
Notes
- For a richer flavor, you can use coconut cream instead of coconut milk.
- Top with sliced bananas and a sprinkle of toasted coconut for added flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg