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Sweet Coconut Cream Pancakes

Decadent Sweet Coconut Cream Pancakes for Cozy Mornings

These Sweet Coconut Cream Pancakes bring a tropical twist to breakfast, combining creamy coconut with fluffy texture for a delightful morning treat.
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Course: Breakfast & Brunch
Cuisine: Tropical
Keyword: breakfast, Brunch, dairy-free, easy recipes, pancakes, Sweet Coconut Cream Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 pancakes
Calories: 200kcal

Equipment

  • Mixing bowls
  • Whisk
  • Skillet
  • spatula

Ingredients

For the Batter

  • 1 cup all-purpose flour This creates the fluffy base for your pancakes.
  • 2 tablespoons sugar Brings out the sweetness and creates a slight crisp.
  • 1 teaspoon baking powder A crucial leavening agent for fluffiness.
  • ½ teaspoon baking soda Helps the pancakes rise.
  • ¼ teaspoon salt Enhances all flavors.
  • 1 cup coconut cream Adds rich creaminess.
  • 1 large egg Binds the ingredients together.
  • 2 tablespoons melted butter Adds richness; can be swapped for coconut oil.
  • 1 teaspoon vanilla extract Infuses warmth into the batter.
  • ¼ cup shredded coconut Optional for extra flavor.

Instructions

Step-by-Step Instructions

  • In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, combine the wet ingredients: coconut cream, egg, melted butter, and vanilla extract. Whisk until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined; it's fine to have a few lumps.
  • If desired, fold in shredded coconut for added flavor and texture.
  • Heat a non-stick skillet over medium heat for 2-3 minutes and grease lightly.
  • Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.
  • Flip each pancake and cook for an additional 1-2 minutes, until golden brown.
  • Serve warm with toppings like syrup, fresh fruit, or shredded coconut.

Notes

Avoid overmixing the batter to keep pancakes fluffy. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving: 1pancake | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg