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–+ servings
Coconut Cream Pancakes

Coconut Cream Pancakes That Bring a Taste of Paradise

Indulge in delightful Coconut Cream Pancakes that elevate breakfast to a tropical paradise experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 3 minutes
Total Time 23 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Use gluten-free 1:1 flour for gluten-free version
  • 2 tablespoons Sugar Adjust to preference
  • 2 teaspoons Baking Powder Do not substitute with baking soda
  • 1 pinch Salt Essential for flavor
  • ½ cup Milk Substitute with coconut milk for dairy-free
  • 1 large Egg Can replace with a flax egg for vegan option
  • 2 tablespoons Melted Butter Vegan butter works as well
  • 1 teaspoon Vanilla Extract Use pure extract for best results
  • ⅓ cup Coconut Cream Substitute with thick coconut milk if needed
  • 1/4 cup Shredded Coconut Optional for added texture

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Non-stick skillet or griddle

Method
 

Step-by-Step Instructions for Coconut Cream Pancakes
  1. Chill a can of coconut milk overnight in the refrigerator. Scoop out the thick coconut cream layer and measure into a mixing bowl.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk coconut cream, milk, egg, melted butter, and vanilla until smooth.
  4. Gently combine the wet and dry ingredients, careful not to overmix. Let batter rest for 2-3 minutes.
  5. Preheat skillet over medium heat, lightly greased. Pour ¼ cup of batter for each pancake, cooking until bubbles appear.
  6. Flip pancakes and cook until golden brown, about 2-3 minutes more. Serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, lay pancakes flat on a baking sheet, freeze, then transfer to a bag.

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