Description
Fluffy pancakes infused with full-fat coconut milk and coconut cream for a rich, tropical breakfast treat. Perfectly soft and lightly sweet, these pancakes bring a touch of paradise to your morning table.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 (13.5 oz) can full-fat coconut milk
2 large eggs
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
Fresh berries
Toasted coconut flakes
Maple syrup or agave nectar
Whipped cream
Powdered sugar
Instructions
1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, whisk coconut milk, eggs, melted coconut oil, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.
4. Heat a non-stick griddle or skillet over medium-low heat and lightly grease with coconut oil or butter.
5. Pour about ¼ cup of batter per pancake onto the griddle and cook 2–3 minutes until bubbles form and edges look set.
6. Flip and cook another 1–2 minutes until golden brown.
7. Repeat with remaining batter, greasing the pan as needed.
8. Serve warm with berries, toasted coconut, syrup, or whipped cream.
Notes
Add lemon zest, chocolate chips, cinnamon, or mashed banana for fun variations.
Do not overmix the batter to keep pancakes fluffy.
These pancakes can be made gluten-free using a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6
- Sodium: 180
- Fat: 12
- Saturated Fat: 9
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 5
- Cholesterol: 70