Coconut Cream Pancakes: A Tropical Twist on a Breakfast Favorite
Coconut Cream Pancakes are fluffy, tropical-flavored pancakes made with coconut milk and shredded coconut, offering a delicious twist on a breakfast classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
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- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup coconut milk (full-fat, preferably canned)
- 1/2 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
Instructions
- In a large bowl, mix together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Fold in the shredded coconut gently.
- Heat a lightly greased skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with remaining batter. Serve warm with desired toppings.
Notes
- Add crushed pineapple for a pina colada flavor.
- Use almond flour to make it gluten-free (adjust liquid accordingly).
- Top with coconut whipped cream for extra indulgence.
- Store leftovers in an airtight container for up to 3 days or freeze with parchment paper between layers.
- Do not overmix the batter to keep pancakes fluffy.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg