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Coconut Cream Pancakes

Fluffy and golden pancakes infused with rich coconut cream and shredded coconut, perfect for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk (canned or carton)
  • 1/4 cup shredded coconut (unsweetened)
  • 1 large egg
  • 2 tablespoons vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Gather all your ingredients and make sure your cooking tools are ready, including a mixing bowl, whisk, measuring cups, and a skillet.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well combined.
  3. In a separate bowl, mix the coconut milk, shredded coconut, egg, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined, making sure not to overmix; a few lumps are okay!
Cooking
  1. Place a non-stick skillet or griddle over medium heat. Once hot, lightly grease with oil or butter.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side until golden brown.
Serving
  1. Serve your pancakes warm with your choice of toppings and enjoy the tropical delight!

Notes

Substitutions: You can use almond milk or oat milk for a dairy-free version without sacrificing flavor. Ensure your skillet is at the right temperature before adding the batter for a perfect golden brown. Avoid overmixing the batter to keep pancakes light and fluffy.