Go Back
–+ servings
Coconut Cream Pancakes

Coconut Cream Pancakes: A Tropical Twist to Breakfast Bliss

No ratings yet
These Coconut Cream Pancakes offer a tropical escape to breakfast bliss with a light, fluffy texture and rich flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour substitute with whole wheat or gluten-free flour
  • 2 tablespoons granulated sugar can be reduced or substituted
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1/2 teaspoon salt balances sweetness
  • 1 cup coconut milk can be replaced with other non-dairy milks
  • 1/2 cup coconut cream substitutes include heavy cream or Greek yogurt
  • 1 large egg or use a flax or chia egg for a vegan option
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
Optional Toppings
  • 1 cup fresh tropical fruits
  • 1/2 cup maple syrup for drizzling over pancakes
  • 1 cup whipped cream for a decadent finishing touch
  • toasted coconut flakes adds crunch and complements coconut flavor

Equipment

  • non-stick skillet
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Preparation Steps
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  2. In a separate bowl, combine the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Whisk until smooth and creamy.
  3. Gently pour the wet mixture into the bowl of dry ingredients and stir until just combined, being careful not to overmix.
  4. Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil or butter.
  5. Pour about 1/4 cup of batter onto the skillet and cook for about 2-3 minutes until small bubbles form on the surface.
  6. Carefully flip each pancake and cook for an additional 2 minutes until golden brown.
  7. Repeat with the remaining batter, lightly greasing the skillet as needed.
  8. Serve warm, topped with fresh tropical fruits, maple syrup, whipped cream, or toasted coconut flakes.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 150IUCalcium: 25mgIron: 1mg

Notes

Avoid overmixing to keep the pancakes tender and light. Check heat levels and use fresh baking powder for best results.

Tried this recipe?

Let us know how it was!