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Sweet Coconut Cream Pancakes

Sweet Coconut Cream Pancakes for a Tropical Morning Treat

Enjoy Sweet Coconut Cream Pancakes for a tropical breakfast treat that's quick, fluffy, and customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour for nuttier flavor.
  • 2 tablespoons Sugar Consider using coconut sugar for caramel-like flavor.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt Using sea salt can elevate the gourmet touch.
  • 3/4 cup Coconut Cream Can substitute with full-fat coconut milk.
  • 1 large Egg A flax egg makes for a vegan alternative.
  • 2 tablespoons Melted Butter Coconut oil or dairy-free butter as alternatives.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for richest taste.
  • 1/4 cup Shredded Coconut Optional for added texture.
For Toppings
  • Fresh Tropical Fruits Mango or pineapple for a refreshing kick.
  • Maple Syrup A classic choice that complements the coconut.
  • Whipped Cream Enhances the experience for indulgent mornings.
  • Nuts Chopped almonds or walnuts for added crunch.

Equipment

  • Mixing bowl
  • Whisk
  • spatula
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
  2. In a separate bowl, mix together 3/4 cup of coconut cream, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.
  3. Gently fold the wet mixture into the dry ingredients until just combined; fold in 1/4 cup of shredded coconut if desired.
  4. Preheat a non-stick skillet or griddle over medium heat for about 5 minutes. Lightly grease the surface with butter or cooking spray.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form, then flip and cook until golden brown.
  6. Remove pancakes from the skillet and serve warm with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter. Store leftovers in an airtight container for up to 3 days.

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