Sweet Coconut Cream Pancakes for a Blissful Morning Treat

Sweet Coconut Cream Pancakes are a delightful breakfast treat that captures the essence of a tropical getaway.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Tropical

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

1 cup all-purpose flour forms the essential structure for light and fluffy pancakes
2 tablespoons sugar sweetens and enhances browning
2 teaspoons baking powder creates the fluffy texture
1/2 teaspoon baking soda provides additional leavening
a pinch salt balances sweetness and enhances flavors
1 cup coconut cream imparts rich tropical flavor
1 large egg binds the ingredients together
2 tablespoons melted butter adds moisture and flavor
1 teaspoon vanilla extract deepens the flavor
1/4 cup shredded coconut optional for extra coconut flavor

Equipment

mixing bowl
Whisk
non-stick skillet

Method

Cooking Steps

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the coconut cream, egg, melted butter, and vanilla extract, whisking until smooth.
Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
Preheat a non-stick skillet over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form.
Flip the pancakes and cook until golden brown. Transfer to a warm plate.
Serve with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For a vegan alternative, substitute the egg with a flax egg.

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