Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut cream
- 1 cup whole milk (or dairy-free alternative)
- 2 large eggs
- 2 tbsp melted coconut oil or butter
- 1 tsp pure vanilla extract
- Fresh tropical fruits (mango, pineapple) for serving
- Maple syrup or honey for drizzling
Instructions
- In a medium bowl, whisk together coconut cream, milk, eggs, melted coconut oil, and vanilla extract until smooth and well combined.
- In a large bowl, whisk together flour, sugar, baking powder, and salt to ensure even distribution of leavening agents.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are set, about 2-3 minutes. Flip and cook an additional 2 minutes until golden brown.
- Stack the pancakes and top with fresh tropical fruits like mango and pineapple. Drizzle with maple syrup or honey. Serve warm and enjoy your tropical breakfast treat.
Notes
- For extra flavor, add shredded coconut to the batter.
- Cook on low to medium heat to prevent burning and ensure thorough cooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a toaster or skillet for best texture.
- Try different toppings like nuts, whipped coconut cream, or yogurt for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg