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Sweet Coconut Cream Pancakes

Indulge in soft, steam-kissed pancakes flecked with sweet shredded coconut, perfect for a quiet breakfast or elegant brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Measure with a light hand.
  • 1 tablespoon sugar
  • 1 teaspoon baking powder Ensure it's fresh for fluffier pancakes.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk For a silkier texture, use full-fat coconut milk.
  • 1/4 cup sweetened shredded coconut Optional: toast for extra flavor.
  • 1 large egg Can be replaced with a flaxseed ‘egg’ for a vegan option.
  • 2 tablespoons melted butter Use a plant-based substitute for vegan.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  4. Repeat with the remaining batter.
Serving
  1. Serve warm, stacking two or three pancakes high on a plate.
  2. Spoon a drizzle of coconut cream or maple syrup and scatter with toasted shredded coconut and slices of banana or orange zest.

Notes

Cool completely on a wire rack before storing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually on a tray.