Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp coconut sugar or maple syrup
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk (full-fat for richness)
- 1/2 cup coconut cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Butter or coconut oil for cooking
Instructions
- In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt until combined.
- In a separate bowl, beat the eggs, then stir in the coconut milk, coconut cream, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Mix in shredded coconut.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Notes
- Use full-fat coconut milk and coconut cream for the richest flavor and texture.
- You can substitute shredded unsweetened coconut for a less sweet option.
- For extra flavor, add toasted coconut on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 1/4 cup batter)
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg