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
- 1 teaspoon vanilla extract (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to overmix. If desired, fold in shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly grease it with oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown on the other side (another 2-3 minutes).
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake (approx. 60g)
- Calories: 190
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg