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Sweet Coconut Cream Pancakes

Fluffy pancakes enriched with the delightful taste of coconut, perfect for a tropical breakfast experience.
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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: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk
  • 1/4 cup shredded coconut
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
For Serving
  • Whipped cream for topping
  • Additional shredded coconut for garnish

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract.
  3. Combine the wet ingredients into the dry ingredients until just mixed; fold in the shredded coconut.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and grease lightly.
  2. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown on the other side.
Serving
  1. Serve warm topped with whipped cream and additional shredded coconut.

Notes

For a more intense coconut flavor, try using coconut oil instead of melted butter. If you want to lighten it up, substitute a third of the flour with oat flour or whole wheat flour for a twist. Always let the batter rest for a few minutes before cooking. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.