Whip up fluffy coconut cream pancakes for a quick cozy breakfastsoft centers tasty toppings and a simple recipe that makes mornings brighter

Scale

1 cup all-purpose flour (120 g)

1 cup thick, full-fat coconut milk (240 ml)

1/3 cup coconut cream (80 ml)

2 large eggs

2 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

2 tbsp melted coconut oil or neutral oil

2 tbsp shredded coconut (optional)

1/4 cup chocolate chips (optional)

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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the thick coconut milk, coconut cream, eggs, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
Let the batter rest for 5 minutes to hydrate the flour.
Preheat a nonstick skillet or griddle over medium heat and lightly oil the surface.
Pour about 1/4 cup of batter for each pancake and cook 2–3 minutes per side, until golden and set.
Serve with toppings of your choice (fruit, coconut yogurt, maple syrup, etc.).

Fluffy, dairy-free coconut cream pancakes made with coconut milk and coconut cream, perfect for a dairy-free breakfast in under 25 minutes.