Description
Fluffy, golden pancakes infused with rich coconut flavors, perfect for a delightful breakfast or special occasion.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Coconut flakes or shredded coconut (optional for garnish)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the coconut milk, coconut cream, egg, melted coconut oil or butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed.
- Serve the pancakes warm, garnished with coconut flakes or shredded coconut if desired.
Notes
Allow the batter to rest for 5-10 minutes before cooking for fluffier pancakes. Adjust baking powder if pancakes are too flat.
