Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup coconut cream
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- Shredded coconut (optional, for extra texture)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the coconut milk, coconut cream, eggs, melted butter (or coconut oil), and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry and gently stir until just combined. Fold in shredded coconut if desired.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook for another 2 minutes until golden brown.
- Serve warm with toppings like syrup, fresh fruits, whipped coconut cream, or toasted coconut flakes.
Notes
- Use full-fat coconut milk and cream for best flavor and texture.
- Preheat your skillet properly for fluffy pancakes.
- Avoid overmixing to keep them light and airy.
- Add-ins like chocolate chips or berries can be included for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 220 kcal Kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg