Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup shredded coconut
Instructions
- In a bowl, mix the flour, baking powder, and salt.
- In another bowl, whisk together the coconut milk, sugar, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the shredded coconut.
- Heat a skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- For the cheesecake topping, beat the cream cheese until smooth.
- Serve pancakes warm with cream cheese topping and additional shredded coconut.
Notes
- For a richer flavor, use full-fat coconut milk.
- Adding a tropical fruit garnish, such as pineapple or mango, enhances the pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg