Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- Optional: 1/4 cup shredded coconut
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the coconut cream, egg, melted butter (or coconut oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; fold in shredded coconut if using.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form on the surface.
- Flip each pancake carefully and cook until golden brown on both sides.
- Serve warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (90g)
- Calories: 300
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg