Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shredded coconut or coconut flour (for added flavor)
- 1 tbsp sugar or honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut cream (for rich, creamy texture)
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1 tsp vanilla extract
- Butter or coconut oil for cooking
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the coconut cream, milk, eggs, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix to keep the pancakes fluffy.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven.
- For longer storage, layer pancakes with parchment paper and freeze. Reheat in microwave or oven for quick enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg