Description
Fluffy pancakes made with coconut cream, perfect for breakfast or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
- Create the batter: Pour the wet mixture into the dry ingredients, stirring gently until just combined. If using shredded coconut, fold it into the mixture now.
- Heat the skillet: Preheat a non-stick skillet over medium heat and lightly grease it with a bit of butter or cooking spray.
- Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings!
Notes
For extra fluffiness, avoid overmixing the batter, and feel free to get creative with toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg