Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup coconut milk (full-fat)
- 1 large egg
- 2 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- ½ cup canned coconut cream (chilled and thickened)
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: shredded coconut for garnish
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk coconut milk, egg, melted coconut oil, and vanilla until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined—don’t overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour ¼ cup of batter per pancake onto skillet. Cook for 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes until golden brown.
- In a small bowl, whisk coconut cream, powdered sugar, and vanilla until light and fluffy.
- Stack pancakes, spoon coconut cream on top, and sprinkle with shredded coconut. Serve warm.
Notes
Don’t overmix the batter for fluffier pancakes. Use full-fat coconut milk for best flavor. Toasted coconut makes a great garnish!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical-Inspired
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pancakes, coconut, breakfast, dairy-free, brunch