Sweet Coconut Cream Pancakes: A Tropical Breakfast Delight

Delight in Sweet Coconut Cream Pancakes, a fluffy, tropical breakfast treat that's quick to make and fully customizable.

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Prep Time 25

Cook Time 10

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
2 tablespoons Sugar Coconut sugar can be a healthier option.
2 teaspoons Baking Powder Key for fluffy pancake texture.
1/2 teaspoon Baking Soda Helps rise and brown the pancakes.
1 pinch Salt Enhances overall flavor.
3/4 cup Coconut Cream Full-fat coconut milk can be used as a lighter option.
1 large Egg Binds the mixture.
2 tablespoons Melted Butter Coconut oil works for a dairy-free version.
1 teaspoon Vanilla Extract Adds flavor.
1/4 cup Shredded Coconut Optional, for texture.

Serving Suggestions

to taste Fresh Fruits Berries or banana slices.
to taste Maple Syrup Drizzle generously.
to taste Powdered Sugar For dusting.

Equipment

Mixing Bowls
whisk
Spatula
Non-stick Skillet

Method

Pancake Preparation

Whisk the dry ingredients together in a large mixing bowl until no lumps remain.
Mix the wet ingredients in another bowl until smooth.
Combine wet and dry mixtures, folding carefully to avoid overmixing.
Preheat a non-stick skillet over medium heat and grease lightly.
Pour 1/4 cup of batter for each pancake and cook until bubbles form; flip and cook until golden.
Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 220mgPotassium: 110mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.9mg

Notes

Avoid overmixing to keep pancakes fluffy. Ensure the skillet is properly heated for even cooking.

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