Description
Wake up to light coconut cream pancakes an easy breakfast that brings tropical flavor cozy mornings and a craveworthy smile to your table
Ingredients
Scale
- 1 cup (125 g) all-purpose flour or 1:1 gluten-free flour blend
- 2 tablespoons sugar (coconut sugar preferred)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda (optional)
- 1/4 teaspoon salt
- 1/2 cup (120 ml) coconut milk (full-fat)
- 1/4 cup (60 ml) coconut cream (the thick part from a can)
- 1 large egg (or 1 flax egg for vegan)
- 2 tablespoons melted coconut oil or neutral oil
- 1/2 teaspoon vanilla extract
- Optional: 1/4 cup shredded coconut
- Optional: pinch of cinnamon or cardamom
Instructions
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: coconut milk, coconut cream, egg (or flax egg), melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until just combined; do not overmix.
- Let the batter rest for 5-10 minutes to hydrate the flour.
- Heat a lightly oiled skillet over medium heat.
- Pour ¼ cup batter for each pancake and cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until the centers are just set and the pancakes are lightly golden.
- Serve warm with your favorite toppings. If vegan, you can omit the egg more easily and ensure the batter rests a bit longer.
- Optional: fold in 1/4 cup shredded coconut or a little lime zest for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 200 calories
- Sugar: 8 g
- Fat: 9 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
Keywords: Coconut pancakes, coconut milk pancake, coconut cream pancakes, gluten-free option, vegan option, tropical breakfast, morning glow pancake