Indulgent Sweet Coconut Cream Pancakes for a Tropical Twist

These delicious pancakes infused with coconut milk and shredded coconut are perfect for a tropical breakfast treat.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Tropical

Calories: 150

120 g all-purpose flour substitute with gluten-free flour blend for gluten-free option
2 tsp baking powder acts as a leavening agent
25 g granulated sugar can be replaced with honey or maple syrup
1 pinch salt enhances flavors
240 ml coconut milk infuses rich coconut flavor
2 large eggs use room temperature for best results
5 ml vanilla extract adds sweet aroma
50 g unsweetened shredded coconut contributes intense coconut flavor
30 g butter melted, for flavor and non-stick

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract until smooth.
Gently pour the wet ingredients into the dry mixture and stir until just combined.
Fold in the shredded coconut to the batter.
Preheat a non-stick skillet over medium heat and add a small amount of melted butter.
Pour ¼ cup of batter into the skillet for each pancake, cooking until bubbles form, then flip.
Transfer cooked pancakes to a low oven to keep them warm while repeating with the remaining batter.

These pancakes can be served with fresh fruit or a drizzle of maple syrup for an extra treat.