Description
Fluffy pancakes topped with a rich coconut cream for a tropical breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg, beaten
- 1 cup coconut milk
- 1/2 cup coconut cream, stirred smooth
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp vanilla extract
- 1/3 cup shredded unsweetened coconut (optional)
- 3/4 cup coconut cream (chilled)
- 2 tbsp powdered sugar (or to taste)
- 1/2 tsp lime or lemon zest
- Toasted coconut flakes, sliced bananas, or mango slices for serving
- Maple syrup or honey, optional
Instructions
- Prep: whisk dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Preheat a nonstick pan or griddle over medium heat and lightly grease it.
- Mix: in another bowl, beat the egg, then stir in coconut milk, 1/2 cup coconut cream, melted butter, and vanilla until smooth.
- Combine: pour wet mix into dry ingredients and fold gently until just combined. Stir in shredded coconut if using.
- Cook: drop 1/4-cup batter portions onto the hot griddle. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- Make: whip chilled coconut cream with powdered sugar and lime zest until light and slightly fluffy.
- Assemble: stack pancakes, spread a spoonful of coconut cream between layers or on top, sprinkle toasted coconut, and add fruit slices. Drizzle with maple syrup if desired.
Notes
Use room-temperature egg and warm coconut milk for best results. Toast shredded coconut in a dry pan until golden for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg