Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups canned coconut milk (full fat, shaken)
- 1 large egg (room temperature)
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut cream (thick part from top of can)
- 1/4 cup powdered sugar
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the canned coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Do not overmix; a few lumps are perfectly fine.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with a little extra coconut oil.
- Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until the other side is golden brown. Repeat with remaining batter.
- While pancakes cook, whisk the coconut cream and powdered sugar in a small bowl to create the sweet glaze.
- Stack the warm pancakes, drizzle generously with the coconut cream glaze, and sprinkle with toasted coconut flakes before serving.
Notes
For the fluffiest texture, use full-fat canned coconut milk rather than carton coconut milk beverage. If the batter is too thick, add a splash of water or milk. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 410
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg