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Sweet Coconut Cream Pancakes

Deliciously fluffy pancakes infused with rich coconut cream, perfect for a delightful breakfast any day of the week.
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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: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Feel free to substitute with whole wheat for more fiber!
  • 1 tablespoon sugar Consider coconut sugar for a hint of caramel.
  • 1 teaspoon baking powder Helps your pancakes puff up beautifully!
  • 1/2 teaspoon baking soda A helper for that perfect rise; don’t skip it!
  • 1/4 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup coconut cream The star of the show! Use light coconut cream for a lower-fat version.
  • 1 large egg Ensure it’s at room temperature for best results.
  • 2 tablespoons melted butter Melted coconut oil works too for a dairy-free option.
  • 1 teaspoon vanilla extract Because life needs a little vanilla!
  • 1/4 cup shredded coconut Optional; toast it for an extra flavor kick!

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 cream, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
  4. Heat a non-stick skillet over medium heat and lightly grease it with a pat of butter or a splash of oil.
Cooking
  1. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  2. Repeat with the remaining batter, greasing the skillet as needed. Stack the pancakes high and serve warm.

Notes

Use fresh baking powder and soda for fluffiest pancakes. Ensure ingredients are at room temperature and don’t overmix the batter.