Sweet Coconut Cream Pancakes: Indulgent Breakfast Bliss for Everyone
Sweet Coconut Cream Pancakes are fluffy, delicious pancakes infused with coconut cream, perfect for a delightful breakfast.
Equipment
- large bowl
- non-stick skillet
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut optional
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings.
Notes
For a richer flavor, use full-fat coconut cream. These pancakes can be stored in the refrigerator for up to 3 days. Top with fresh fruit or maple syrup for added sweetness.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 3g
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