Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut cream
- ¾ cup milk (dairy or dairy-free)
- 2 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to combine evenly.
- In a separate bowl, whisk together the coconut cream, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix to keep the pancakes fluffy. A few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar.
Notes
- For vegan pancakes, substitute eggs with flaxseed or chia seed eggs and use plant-based milk and coconut cream.
- For gluten-free options, replace all-purpose flour with a gluten-free flour blend.
- These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg