Description
Deliciously fluffy Sweet Coconut Cream Pancakes made with coconut milk and shredded coconut, perfect for a tropical-inspired breakfast topped with fresh fruits, whipped cream, and maple syrup.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut
Toppings
- Fresh fruits (such as sliced bananas or berries) for serving
- Whipped cream for topping
- Maple syrup for drizzling
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Fold in Coconut: Gently fold in the shredded coconut to distribute it evenly throughout the batter.
- Prepare Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter.
- Cook Pancakes – First Side: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Cook Pancakes – Second Side: Flip the pancakes and cook the other side until golden brown, about 2 minutes more. Repeat with the remaining batter.
- Serve: Serve the pancakes warm, topped with fresh fruits, a dollop of whipped cream, and a drizzle of maple syrup.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use full-fat coconut milk for best creaminess and flavor.
- Adjust cooking heat as needed to prevent burning.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Shredded coconut adds texture and enhances the coconut flavor.
