Description
These Sweet Coconut Cream Pancakes are fluffy and tender with a rich coconut flavor, made using coconut cream and topped with optional shredded coconut for added texture. Perfect for a tropical-inspired breakfast or brunch, they offer a delightful twist on classic pancakes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional
- 1/4 cup shredded coconut
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the coconut cream, egg, melted butter, and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the batter light. If using, fold in the shredded coconut to add texture and flavor.
- Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles begin to form on the surface and edges look set, about 2-3 minutes.
- Flip and Cook Other Side: Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Repeat Cooking: Continue with the remaining batter, greasing the skillet as needed between batches to maintain non-stick surface.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or additional shredded coconut for a delicious breakfast treat.
Notes
- For a dairy-free version, replace melted butter with coconut oil or a plant-based butter alternative.
- Do not overmix the batter to keep pancakes light and fluffy.
- You can toast the shredded coconut beforehand to enhance its flavor before folding it into the batter or garnishing.
- Leftover pancakes can be refrigerated and reheated in a toaster or skillet.
- Adjust cooking temperature as needed to avoid burning while ensuring the pancakes cook through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: coconut cream pancakes, sweet pancakes, breakfast recipe, coconut recipes, fluffy pancakes
