Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk or coconut cream
- 2 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- Shredded coconut (for garnish)
- Fresh fruit (optional, for serving)
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the coconut milk (or coconut cream), eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Let the batter rest for 5 minutes for added fluffiness if desired.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or non-stick spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 2 minutes until golden brown.
- Stack the pancakes on a serving plate, sprinkle with shredded coconut, and top with fresh fruit if desired. Drizzle with honey or maple syrup to enhance sweetness.
Notes
- For extra fluffy pancakes, do not overmix the batter; small lumps are okay.
- Letting the batter rest for 5 minutes helps improve the fluffiness.
- Use full-fat coconut milk or cream for a richer coconut flavor.
- Storing leftovers in an airtight container in the refrigerator for up to 2 days is recommended.
- Reheat in a toaster or microwave for a quick warm-up, or use an air fryer for a crispier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical, American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 pancakes
- Calories: 290 Kcal
- Sugar: 10g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg