why make this recipe
Sweet Coconut Cream Pancakes are a delightful treat that can brighten up any breakfast or brunch. Their soft, fluffy texture combined with the rich flavor of coconut makes them a favorite among coconut lovers. This recipe is easy to follow, and the ingredients are simple to find. These pancakes are not just delicious; they also offer a unique twist on the classic pancake, adding a tropical flair to your morning. Whether you are planning a special occasion or just want to enjoy a cozy breakfast, these pancakes will surely please everyone at the table.
how to make Sweet Coconut Cream Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings.
how to serve Sweet Coconut Cream Pancakes
Serve Sweet Coconut Cream Pancakes warm right off the skillet. You can top them with maple syrup, fresh fruits like bananas or strawberries, or sprinkle some extra shredded coconut on top for added texture. A dollop of whipped cream can also make them even more delicious.
how to store Sweet Coconut Cream Pancakes
If you have leftover pancakes, allow them to cool completely. Then, stack them and place them in an airtight container. You can store them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Place parchment paper between each pancake to prevent sticking and store them in a freezer bag for up to 2 months.
tips to make Sweet Coconut Cream Pancakes
- Make sure not to overmix the batter; it’s okay if there are a few lumps.
- Use a non-stick skillet or griddle to prevent sticking and ensure an even cook.
- Adjust the thickness of the batter by adding a little more coconut cream or flour—thicker batter makes thicker pancakes.
- Experiment with toppings such as nuts, chocolate chips, or yogurt to elevate the flavor.
variation
You can easily customize these pancakes by adding ingredients like chocolate chips, banana slices, or nuts to the batter. For a healthier version, consider using whole wheat flour instead of all-purpose flour.
FAQs
Can I make the pancake batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before using.
How do I make the pancakes dairy-free?
To make it dairy-free, simply use a dairy-free butter substitute and ensure that the coconut cream you choose is free of dairy.
Can I use other types of flour?
Yes, you can use alternative flours like almond flour or coconut flour, but keep in mind you may need to adjust the liquid content to achieve the desired consistency.
Sweet Coconut Cream Pancakes
Delight in these soft, fluffy Sweet Coconut Cream Pancakes that bring a tropical twist to your breakfast.
- Total Time: 30
- Yield: 4 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings.
Notes
For added texture, top with maple syrup, fresh fruits, or a dollop of whipped cream.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg