Sweet Coconut Cream Pancakes (Print Version)
Light, fluffy pancakes made with creamy coconut and vanilla for a tropical breakfast experience you'll make again and again.
# Ingredients:
01 -
1 cup all-purpose flour
02 -
1 tablespoon sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 cup coconut cream
07 -
1 large egg
08 -
2 tablespoons melted butter
09 -
1 teaspoon vanilla extract
10 -
1/4 cup shredded coconut (optional)
# Steps to Follow:
01 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 -
In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
03 -
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
04 -
Heat a non-stick skillet over medium heat and lightly grease it.
05 -
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
06 -
Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings.
# Additional Notes:
01 -
For a richer flavor, use full-fat coconut cream.
02 -
These pancakes can be stored in the refrigerator for up to 3 days.
03 -
Top with fresh fruit or maple syrup for added sweetness.