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Sweet Coconut Cream Pancakes

Sweet Coconut Cream Pancakes for a Cozy Weekend Breakfast

Indulge in Sweet Coconut Cream Pancakes for a delightful breakfast that’s quick and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour The foundation for your pancake, ensuring a light and fluffy texture.
  • 2 tablespoons sugar Adds just the right amount of sweetness to balance the coconut flavor.
  • 1 teaspoon baking powder This leavening agent will help your pancakes rise beautifully.
  • ½ teaspoon baking soda Enhances the fluffiness; don't skip this for perfect Sweet Coconut Cream Pancakes!
  • ¼ teaspoon salt A pinch brings out all the other flavors, making every bite wonderful.
  • 1 cup coconut cream The star ingredient, lending a rich and tropical flavor.
  • 1 large egg Binds everything together while contributing to that lovely fluff.
  • 2 tablespoons melted butter This adds moisture and a touch of richness to your pancakes.
  • 1 teaspoon vanilla extract A hint of vanilla elevates the overall flavor profile.
  • ½ cup shredded coconut Optional for extra texture and coconut goodness in every bite!

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet

Method
 

Step-by-Step Instructions for Sweet Coconut Cream Pancakes
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set the bowl aside.
  2. In a separate bowl, combine 1 cup of coconut cream, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk until smooth.
  3. Pour the wet mixture into the bowl with the dry ingredients, stirring until just combined; it's okay if there are a few lumps. Fold in ½ cup of shredded coconut if desired.
  4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Allow the skillet to warm up for about 2-3 minutes.
  5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  6. Carefully flip the pancakes and cook until golden brown on the other side, about another 1-2 minutes. Transfer pancakes to a plate and keep warm.
  7. Serve warm with your favorite toppings like fresh berries, maple syrup, or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Don’t overmix the batter, and ensure the skillet temperature is correct for the best pancakes. Store leftovers in an airtight container in the fridge for up to three days.

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