Description
Light and fluffy Coconut Cream Pancakes made with rich coconut milk and shredded coconut for a tropical-inspired breakfast or brunch treat.
Ingredients
1 ½ cups (190 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (or maple syrup)
1 can (about 14 oz / 400 ml) full-fat coconut milk, shaken
1 large egg
2 tablespoons melted coconut oil or melted butter
½ cup (50 g) unsweetened shredded coconut
Instructions
- Sift the flour, baking powder, salt, and sugar into a large bowl.
- In another bowl, whisk the coconut milk, egg, and melted coconut oil until smooth.
- Pour the wet ingredients into a well in the dry ingredients and stir gently until just combined. Do not over-mix.
- Fold in the shredded coconut.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook for about 2 minutes, until bubbles appear on the surface and edges are set. Flip and cook for another 1–2 minutes until golden brown.
- Keep pancakes warm while cooking the remaining batter.
- Serve stacked with extra shredded coconut, fresh fruit, and maple syrup or honey.
Notes
Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
Use a 1:1 gluten-free flour blend for a gluten-free option.
Add lime zest or pineapple juice for an extra tropical twist.
Mix in chopped macadamia nuts for a nutty touch.
Add dark chocolate chips for a more indulgent treat.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between pancakes.
To reheat, use a toaster, skillet, or microwave until warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
