Description
Start your day with something truly special—Coconut Cream Pancakes that are soft, fluffy, and bursting with tropical flavor. T
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1¼ cups coconut milk (full-fat for best results)
- ½ cup coconut cream
- 2 large eggs
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
Optional toppings:
- Toasted coconut flakes
- Warm maple syrup or coconut syrup
- Whipped cream (regular or coconut-based)
- Sliced tropical fruits like mango, banana, or pineapple
Instructions
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1¼ cups coconut milk (full-fat for best results)
- ½ cup coconut cream
- 2 large eggs
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
Optional toppings:
- Toasted coconut flakes
- Warm maple syrup or coconut syrup
- Whipped cream (regular or coconut-based)
- Sliced tropical fruits like mango, banana, or pineapple
Notes
- Use full-fat coconut milk and cream for maximum richness and moisture.
- Don’t overmix the batter—some small lumps are okay and prevent dense pancakes.
- Let the batter rest for 5 minutes before cooking to allow the flour to hydrate.
- Use a medium heat setting to cook pancakes evenly without burning the outside.
- For extra coconut flavor, add ½ teaspoon coconut extract to the wet ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 5g
- Fat: 17g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
Keywords: coconut cream pancakes