Description
These Coconut Cream Pancakes are fluffy, delicious, and perfect for breakfast lovers looking for a tropical twist. Made with coconut cream and a hint of vanilla, they offer a rich texture and can be enjoyed with various toppings like toasted coconut flakes, whipped cream, or fresh berries. This recipe provides a dairy-free option when using non-dairy milk and coconut oil, making it both versatile and satisfying.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup canned coconut cream (well-stirred, full-fat preferred)
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon melted butter or coconut oil (plus more for the skillet)
- 1/2 teaspoon vanilla extract
Optional Toppings
- Toasted coconut flakes
- Whipped cream
- Maple syrup
- Fresh berries
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk the egg, coconut cream, milk, melted butter or coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as a few lumps are okay. Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and the leavening agents to activate.
- Preheat Skillet: While the batter rests, heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with additional butter or coconut oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes, watching for bubbles to form on the surface and the edges to look set.
- Flip and Finish: Flip each pancake carefully and cook for an additional 1 to 2 minutes until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm with your choice of optional toppings such as toasted coconut flakes, whipped cream, maple syrup, or fresh berries for an extra burst of flavor.
Notes
- Use full-fat coconut cream for the richest flavor and fluffiest texture.
- For a tropical twist, you can add crushed pineapple or lime zest to the batter before cooking.
- These pancakes freeze well; store leftover pancakes in an airtight container and reheat in a toaster or microwave.
