Fluffy, dairy-free pancakes made with coconut cream and almond milk—perfectly tropical and deliciously simple for any breakfast table.

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon granulated sugar

1 teaspoon salt

½ cup coconut cream (from chilled full-fat coconut milk)

1 cup almond milk (or preferred milk)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 tablespoons melted coconut oil (plus more for cooking)

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In a bowl, whisk almond milk and apple cider vinegar; set aside for 5 minutes to sour.

In a large bowl, sift together flour, baking powder, sugar, and salt.

Stir in coconut cream, vanilla, melted coconut oil, and soured milk until just combined (avoid overmixing).

Preheat a nonstick skillet or griddle over medium-low heat; brush with coconut oil.

Pour about ¼ cup batter per pancake. Cook until bubbles appear and edges set (1–2 minutes).

Flip and cook another minute until golden.

Repeat with remaining batter, keeping pancakes warm.

Serve hot with maple syrup, fresh fruit, toasted coconut, or your favorite toppings.

Mix in shredded coconut or a dash of cinnamon for extra flavor.

Top with mango, pineapple, nut butter, or chocolate chips for a tropical twist.

Use the solid cream from chilled coconut milk if you don’t have coconut cream.

Swap in a gluten-free flour blend to make these gluten-free.