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Coconut Cream Pancakes

Deliciously Fluffy Coconut Cream Pancakes for Every Morning

These Coconut Cream Pancakes deliver a rich tropical flavor and fluffy texture for a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free option.
  • 2 tablespoons Sugar Brown sugar can be used for a deeper flavor.
  • 1 tablespoon Baking powder Ensure it's fresh for the best results.
  • 1 pinch Salt Use sea salt for a hint of minerality.
  • 1 cup Coconut cream Can substitute with the thick part of chilled full-fat coconut milk.
  • 1 cup Milk Substitute with coconut milk for a dairy-free option.
  • 1 large Egg Use a flax egg for an egg-free version.
  • 2 tablespoons Melted butter Use vegan butter for a dairy-free alternative.
  • 1 teaspoon Vanilla extract No substitutes needed unless aiming for alcohol-free options.
  • 1/4 cup Shredded coconut Optional; can substitute with chopped nuts or omit.

Equipment

  • mixing bowl
  • Whisk
  • Non-Stick Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Chill a can of full-fat coconut milk overnight in the fridge. Scoop out the thick, creamy part into a mixing bowl.
  2. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk until evenly combined.
  3. In a separate bowl, whisk the prepared coconut cream until smooth. Stir in milk, egg, melted butter, and vanilla extract. Mix until well blended.
  4. Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula until just combined.
  5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface. Pour 1/4 cup of batter for each pancake.
  6. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 1-2 minutes until golden brown.
  7. Transfer pancakes to a warm plate. Serve immediately with maple syrup, fresh fruit, or yogurt.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

For best results, let the batter rest for 2-3 minutes before cooking to achieve fluffier pancakes. Avoid overmixing to keep the pancakes light and airy.

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