Description
Delicious and fluffy coconut pancakes perfect for breakfast or brunch!
Ingredients
Scale
- 1 cup (200g) all-purpose flour
- 2 tablespoons (30g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (2g) salt
- 1 cup (240ml) coconut cream
- 1/2 cup (120ml) milk
- 1 large egg
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5ml) vanilla extract
- Cooking spray or butter for greasing
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut cream, milk, egg, vegetable oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown on the other side, about 1-2 minutes.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with toppings like maple syrup, fresh berries, or shredded coconut if desired.
Notes
- For best results, do not overmix the batter.
- These pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg