Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut milk
- ½ cup Greek yogurt or plant-based alternative
- 2 large eggs
- 2 tbsp melted coconut oil
- ¼ cup shredded coconut (optional)
- Fresh fruit and syrup for topping
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut if using.
- Mix the wet ingredients: In a separate bowl, combine coconut milk, Greek yogurt, eggs, and melted coconut oil. Whisk until smooth.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Cook the pancakes: Heat a non-stick skillet over medium heat. Lightly grease with coconut oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional minute until golden brown. Repeat with remaining batter.
Notes
- Ensure the pan is properly heated to prevent sticking and uneven cooking.
- Use fresh coconut milk for richer flavor; canned coconut cream provides an extra creamy texture.
- Top with fresh fruit, syrup, or a dusting of powdered sugar for added sweetness.
- For more texture or flavor, fold in chopped nuts or tropical fruits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian, Vegan optional
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal Kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg