Description
Delight in these fluffy Sweet Coconut Cream Pancakes made with rich coconut milk and topped with toasted coconut flakes. Perfect for a tropical-inspired breakfast, these pancakes combine the creamy texture of coconut milk with a hint of vanilla and a sweet crunch on top.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup full-fat coconut milk
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
Topping
- ¼ cup toasted coconut flakes
Instructions
- Mix dry ingredients: In a bowl, combine the all-purpose flour, sugar, baking powder, and salt, mixing them thoroughly to ensure even distribution.
- Combine wet ingredients: In a separate bowl, whisk together the full-fat coconut milk, two large eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry mixtures: Gradually pour the dry ingredients into the wet mixture, stirring gently just until everything is incorporated. Avoid overmixing to keep the pancakes fluffy.
- Preheat skillet and melt butter: Heat a non-stick skillet over medium heat and melt the unsalted butter evenly across the surface to prevent sticking and add flavor.
- Cook pancakes first side: Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, watching for bubbles to form on the surface, signaling readiness to flip.
- Flip and add topping: Turn the pancakes over carefully, then immediately sprinkle toasted coconut flakes on top. Cook for an additional 2-3 minutes until the pancakes are golden and cooked through.
- Serve: Serve the pancakes warm with your choice of maple syrup or fresh fruit for a delicious and tropical breakfast experience.
Notes
- Use full-fat coconut milk for the creamiest texture and most authentic flavor.
- Make sure eggs are at room temperature to help with batter consistency.
- Do not overmix the batter to avoid tough pancakes.
- If you don’t have toasted coconut flakes, you can toast them yourself in a dry skillet over medium heat until golden and fragrant.
- These pancakes freeze well for up to 2 months. Reheat gently on a skillet or toaster for best texture.
