Ingredients
Scale
- 1 1/2 cups all-purpose flour or whole wheat flour for a healthier touch
- 2 tablespoons sugar or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream (for rich, creamy pancakes)
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, toasted coconut flakes, maple syrup
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, beat the eggs and then add the coconut cream, milk, and vanilla extract. Mix until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for another 2 minutes until golden brown.
- Serve hot with your favorite toppings like fresh berries, toasted coconut flakes, or maple syrup for the perfect tropical breakfast experience.
Notes
- These pancakes are best enjoyed immediately for maximum fluffiness and creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, oven, or microwave.
- For vegan versions, substitute eggs with flax or chia eggs and ensure the coconut cream is plant-based.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical/Breakfast
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg