Description
Sweet Coconut Cream Pancakes are fluffy, coconut-infused pancakes made with coconut milk, shredded coconut, and a hint of sweetness. They deliver a tropical twist on classic pancakes, perfect for breakfast, brunch, or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup coconut milk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ¼ cup shredded coconut (for batter)
- Toppings: maple syrup, shredded coconut, fresh fruit (mango, pineapple), whipped cream
Instructions
- In a mixing bowl, whisk flour, baking powder, salt, and sugar.
- In another bowl, whisk coconut milk, egg, and vanilla extract until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat; lightly grease if needed.
- Pour batter onto skillet (about ¼ cup per pancake). Cook until bubbles form and edges turn golden, then flip and cook the other side until done.
- Serve warm with toppings like maple syrup, fruit, and toasted coconut.
Notes
- Do not overmix the batter; this keeps pancakes light and fluffy.
- For richer flavor, use toasted coconut or add a splash of rum extract.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.
- Reheat in toaster oven for crispy edges or microwave for quick reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Skillet
- Cuisine: Tropical, American
Nutrition
- Serving Size: 2 pancakes
- Calories: ~280
- Sugar: 12 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg