Description
Delight in fluffy and flavorful Sweet Coconut Cream Pancakes that combine the rich creaminess of coconut with a tender, golden texture. These pancakes are perfect for a tropical-inspired breakfast or brunch, offering a subtle sweetness enhanced by shredded coconut and vanilla.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional
- 1/4 cup shredded coconut
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well mixed to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, combine the coconut cream, large egg, melted butter, and vanilla extract. Whisk these ingredients until the mixture is smooth and homogenous, which will provide the rich moisture base for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined; the batter should be lumpy but without large pockets of dry flour. If using shredded coconut, fold it into the batter carefully to distribute evenly.
- Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease the surface with butter or oil to prevent sticking and promote even browning.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges start to look set, about 2-3 minutes.
- Flip Pancakes: Carefully flip each pancake using a spatula, then cook for an additional 1-2 minutes until both sides are golden brown and the pancakes are cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches, regreasing the skillet as necessary to prevent sticking and ensure golden pancakes.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or extra shredded coconut for added texture and flavor.
Notes
- For a dairy-free version, substitute melted butter with coconut oil or a plant-based margarine.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
- If the batter is too thick, thin it out with a tablespoon or two of coconut milk to reach desired consistency.
- Toasting shredded coconut before folding it into the batter adds a deeper coconut flavor and crunch.
- These pancakes can be made ahead and reheated gently on a skillet or in the oven to retain their fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: coconut cream pancakes, sweet coconut pancakes, fluffy pancakes, tropical breakfast, easy pancake recipe
