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Sweet Coconut Cream Pancakes

Delightfully fluffy, sweet pancakes infused with rich coconut cream, perfect for breakfast or brunch with a tropical twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Fresh flour recommended, or use gluten-free flour.
  • 1 tablespoon sugar Coconut sugar can be used for caramel flavor.
  • 1 teaspoon baking powder Fresh baking powder ensures fluffiness.
  • 1/2 teaspoon baking soda Combines with baking powder for lift.
  • 1/4 teaspoon salt Enhances the overall flavor.
Wet Ingredients
  • 1 cup coconut milk Use a rich brand for better flavor.
  • 1/4 cup sweetened shredded coconut Optional to use unsweetened.
  • 1 large egg At room temperature for better mixing.
  • 2 tablespoons melted butter Or use coconut oil for extra flavor.
  • 1 teaspoon vanilla extract For aroma enhancement.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the coconut milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving small lumps.
  4. Fold in the sweetened shredded coconut carefully.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  2. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear and edges set, about 2-3 minutes.
  3. Flip and cook until golden brown, approximately 1-2 minutes longer.
  4. Keep the cooked pancakes warm in a low oven while cooking the remaining batter.
Serving
  1. Serve warm with coconut cream, maple syrup, fresh fruit, or a squeeze of lime.

Notes

For a height of flavor, consider adding cinnamon or nutmeg. Store remaining pancakes in an airtight container and reheat in the skillet or microwave. Pancakes can be frozen for up to 2 months.