Description
These Coconut Cream Pancakes are a tropical twist on a classic breakfast favorite. Fluffy pancakes infused with coconut milk and shredded coconut, topped with whipped cream and toasted coconut, make for a delightful morning treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup canned coconut milk (full fat)
- 1/2 cup regular milk (or more coconut milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 cup shredded sweetened coconut
- 2 tablespoons melted butter or coconut oil
For Topping:
- Whipped cream and toasted coconut
- Maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk together coconut milk, regular milk, eggs, vanilla extract, and coconut extract if using. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Flavor: Fold in the shredded coconut and melted butter or oil.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve: Repeat with remaining batter. Serve warm topped with whipped cream, toasted coconut, and maple syrup if desired.
Notes
- You can use all coconut milk for a richer coconut flavor.
- To toast shredded coconut, bake at 350°F for 5–7 minutes or toast in a dry skillet until golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
