why make this recipe
Coconut Cream Pancakes are a delightful twist on traditional pancakes. They bring a tropical flavor to your breakfast table and are perfect for any occasion. This recipe is easy to follow and results in fluffy pancakes that are rich in coconut flavor. Whether you are serving them for a special brunch or a casual breakfast, these pancakes will surely impress your family and friends.
how to make Coconut Cream Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- Fresh fruit (for serving)
- Maple syrup (for serving)
- Toasted coconut (for garnish)
Directions:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm topped with fresh fruit, maple syrup, and toasted coconut.
how to serve Coconut Cream Pancakes
Serve Coconut Cream Pancakes warm, stacked high on a plate. Top them with fresh fruit like sliced bananas, berries, or mango. Drizzle with maple syrup for sweetness, and sprinkle some toasted coconut on top for an extra crunch. These pancakes make a great start to your day!
how to store Coconut Cream Pancakes
If you have leftover pancakes or want to prepare them ahead of time, let them cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, simply warm them in the toaster or microwave.
tips to make Coconut Cream Pancakes
- Use fresh coconut milk for the best flavor.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Adjust the cooking temperature as needed. If the pancakes brown too quickly, lower the heat slightly.
- Experiment with different toppings, such as yogurt or whipped cream.
variation
You can customize these pancakes by adding chocolate chips, banana slices, or nuts to the batter. For a healthier option, try using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use regular milk instead of coconut milk?
Yes, you can substitute regular milk for coconut milk, but the flavor will be different.
2. Can I make the batter ahead of time?
It is best to make the batter right before cooking the pancakes to ensure they are fluffy. However, you can prepare the dry and wet ingredients separately and mix them when ready to cook.
3. How do I make these pancakes dairy-free?
This recipe is already dairy-free if you use dairy-free butter or coconut oil instead of regular butter.
Coconut Cream Pancakes
Fluffy pancakes infused with rich coconut flavor, perfect for breakfast or brunch.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- Fresh fruit (for serving)
- Maple syrup (for serving)
- Toasted coconut (for garnish)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm topped with fresh fruit, maple syrup, and toasted coconut.
Notes
Use fresh coconut milk for the best flavor. Don’t overmix the batter; it’s okay if there are a few lumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg