Description
Coconut Cream Pancakes are a fluffy, tender, and creamy breakfast treat bursting with rich coconut flavor and natural sweetness. Made with plant-based ingredients including coconut cream, all-purpose flour, and natural gelling agent, these pancakes deliver perfect airy texture and moistness. Ideal for weekend brunch or cozy weekday mornings, they offer versatile options with fruits, nuts, and spices to suit every palate.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon natural gelling agent
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup coconut cream
- 3/4 cup plant-based milk
- 2 tablespoons maple syrup (natural)
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
For Cooking
- Coconut oil, for greasing the pan
Instructions
- Prepare Your Batter: In a large bowl, mix together the all-purpose flour, baking powder, natural gelling agent, and sea salt. In a separate bowl, whisk the coconut cream, plant-based milk, maple syrup (natural), vanilla extract (natural), and vegetarian Worcestershire sauce (natural) until smooth and fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently stir until just combined; some lumps are fine to keep the pancakes tender. Let the batter rest for 5-10 minutes to allow the natural gelling agent to activate and thicken the batter.
- Heat Your Pan and Cook: Warm a non-stick skillet or griddle over medium heat, lightly greasing it with coconut oil. Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
- Keep Warm and Serve: Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the rest. Serve immediately with favorite toppings such as fresh coconut flakes, tropical fruit slices, maple syrup (natural), or dairy-free yogurt (plant-based).
Notes
- Use full-fat coconut cream for the richest texture and flavor.
- Allow the batter to rest to create fluffier pancakes that hold their shape better.
- Cook pancakes on medium heat to ensure even cooking without burning.
- Flip pancakes gently with a wide spatula to maintain their fluffiness.
- Add fruits or natural gelling agent at the end to keep pancakes tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Plant-Based
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Coconut Cream Pancakes, Plant-Based Pancakes, Vegan Pancakes, Gluten-Free Pancakes, Tropical Breakfast, Dairy-Free Pancakes
