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Maya

Coconut Cream Pancakes: Discover a Delicious Recipe!

Delicious and fluffy coconut cream pancakes perfect for breakfast or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1/4 cup coconut cream
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut sweetened or unsweetened, as preferred
  • Butter or oil for cooking

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the coconut milk, coconut cream, egg, melted butter, and vanilla extract. Mix well until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter.
  7. Serve warm with maple syrup, additional coconut cream, or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 5g

Notes

  • For a tropical twist, add diced pineapple or banana to the batter before cooking.
  • Substitute almond milk for coconut milk for a different flavor profile while keeping it dairy-free.

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