Sweet Coconut Cream Pancakes Recipe
These Sweet Coconut Cream Pancakes are fluffy, flavorful, and infused with the natural sweetness of coconut milk and shredded coconut. Perfect for a delightful breakfast or brunch, they combine the rich taste of coconut cream with a light, tender texture, finished with a hint of vanilla for an irresistible treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
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 milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup sweetened shredded coconut
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix together the coconut milk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender. Then fold in the shredded coconut evenly through the batter.
- Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of the batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes or until golden brown on the other side.
- Repeat: Continue with the remaining batter, adjusting heat as necessary to prevent burning.
- Serve: Serve the pancakes warm, optionally topped with additional coconut cream or syrup for extra sweetness and moisture.
Notes
- For vegan variation, substitute the egg with a flax egg and use coconut oil instead of butter.
- Use full-fat coconut milk for creamier, richer pancakes.
- Adjust the sugar quantity based on your sweetness preference or substitute with a natural sweetener.
- Shredded coconut can be toasted lightly for added flavor before folding into batter.
- These pancakes freeze well; reheat gently in a skillet or toaster.
Keywords: coconut pancakes, sweet pancakes, coconut cream pancakes, breakfast pancakes, coconut milk recipe
Find it online: https://leofoster.com/sweet-coconut-cream-pancakes-recipe/
