Description
Enjoy fluffy Coconut Cream Pancakes made with coconut milk and cream, topped with fresh fruit and maple syrup. Perfect for a delightful breakfast or brunch!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (canned or carton)
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
- Fresh fruit (like bananas or berries) for serving
- Maple syrup or honey for drizzling
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, mix the wet ingredients: coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Whisk until fully combined.
- Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon, being careful not to overmix; a few lumps are okay.
- Fold in the shredded coconut and let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a low oven (200°F or 93°C) while finishing the rest.
- Stack 2-3 pancakes on a plate and keep warm if needed.
- Top with fresh fruit like sliced bananas, strawberries, or blueberries.
- Drizzle with maple syrup or honey, and add whipped cream or extra shredded coconut if desired.
- Serve immediately and enjoy!
Notes
- For a richer flavor, use sweetened shredded coconut.
- Feel free to customize toppings with your favorite fruits or syrups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes