Coconut Cream Pancakes

$To make coconut cream pancakes, gather these key ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar - 1 cup coconut milk (use full fat for creaminess) - 1/4 cup shredded coconut (sweetened or unsweetened) - 2 tablespoons vegetable oil or melted coconut oil - 1 teaspoon vanilla extract - 1 egg - Fresh fruit (like sliced bananas or berries) and extra shredded coconut for topping Each ingredient plays a role in creating fluffy, tasty pancakes. The flour gives structure, while the baking powder makes them rise. Coconut milk adds creaminess, and shredded coconut provides texture. Accurate measurements matter. Use a dry measuring cup for the flour and a liquid measuring cup for the coconut milk. Measure the sugar and baking powder with standard measuring spoons. Make sure the egg is large, as size can impact the batter. If the batter is too thick, adjust with a bit more coconut milk. This ensures a smooth, pourable consistency, perfect for making pancakes. Choose high-quality coconut milk for the best flavor. Look for brands that use real coconut and avoid additives. Fresh eggs improve flavor and texture. For shredded coconut, pick unsweetened for less sugar or sweetened for a treat. Using fresh fruit as toppings not only looks great but adds natural sweetness. Try ripe bananas or berries for a burst of flavor. {{ingredient_image_1}} Start by measuring 1 cup of all-purpose flour. Add 1 tablespoon of baking powder. Then, mix in 1/2 teaspoon of salt and 1/4 cup of granulated sugar. Use a whisk to blend these dry items well. This step lays a great base for your pancakes. In a separate bowl, pour 1 cup of coconut milk. Make sure to use full-fat coconut milk for a creamy taste. Then, add 1/4 cup of shredded coconut, 2 tablespoons of vegetable oil or melted coconut oil, 1 teaspoon of vanilla extract, and 1 egg. Whisk these wet ingredients until the mixture is smooth and combined. Now it’s time to cook! Preheat a non-stick skillet over medium heat. Lightly grease it with some oil or butter. Pour about 1/4 cup of your batter onto the skillet. Watch for small bubbles to form on the surface. This usually takes 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until it turns a light golden brown. Repeat this step with the remaining batter, greasing the skillet as needed. Enjoy your delicious pancakes warm, topped with fresh fruit and shredded coconut! To get fluffy pancakes, use fresh baking powder. Old baking powder may not rise well. Mix the dry and wet ingredients separately. This helps keep the batter light. When you combine them, stir gently. Overmixing can make the pancakes tough. If your batter is too thick, add a splash of coconut milk. This will help achieve the right consistency. One common mistake is using cold ingredients. Cold coconut milk or eggs will not mix well. Always use room temperature ingredients for smooth batter. Another mistake is cooking on too high heat. If your skillet is too hot, the outside cooks too fast. This leaves the inside raw. Cook on medium heat for the best results. To enhance flavor, stack your pancakes high on a plate. Top them with fresh fruit, like sliced bananas or berries. A sprinkle of shredded coconut adds texture and taste. For extra creaminess, drizzle some coconut milk or syrup on top. You can also add a dollop of whipped cream for a special touch. These additions make your pancakes not only taste good but look great too! Pro Tips Use Full-Fat Coconut Milk: For richer and creamier pancakes, opt for full-fat coconut milk instead of light varieties. Don’t Overmix the Batter: Stir the batter until just combined to keep the pancakes fluffy. A few lumps are okay! Add Flavor Variations: Experiment by adding a pinch of cinnamon or nutmeg to the batter for an extra flavor boost. Keep Pancakes Warm: If making a large batch, keep the cooked pancakes warm in a low oven (about 200°F) while you finish cooking the rest. {{image_2}} Using different flours can change how your pancakes feel. You can try whole wheat flour for a nuttier taste. Oat flour adds a fun texture and makes them gluten-free. Almond flour gives a lighter pancake with a slight sweetness. Each flour changes the flavor and texture. Experiment to find your favorite! Spices can take your pancakes to the next level. A dash of cinnamon adds warmth. Nutmeg gives a cozy feel too. You could also use vanilla bean paste for a richer flavor. Try a splash of coconut extract for more coconut goodness. Just a little can make a big difference! Mixing in fruits and nuts can make your pancakes even better. Blueberries or raspberries add juicy bites. Bananas give natural sweetness and creaminess. Chopped nuts, like walnuts or pecans, add crunch. You can also use dried fruits, like raisins or cranberries. These add flavor and fun texture! You can store leftover pancakes easily. First, let them cool down on a plate. Once they are cool, stack them with a piece of parchment paper between each pancake. This helps keep them from sticking together. Place the stack in an airtight container. Store them in the fridge for up to three days. To freeze pancakes, follow the same cooling and stacking method. Wrap the stack in plastic wrap, then place it in a freezer bag. You can freeze them for up to two months. When you’re ready to eat, remove the desired amount. Reheat in the toaster, microwave, or skillet. If using a microwave, heat for 30 seconds at a time until warm. For storing pancakes, use airtight containers. Glass containers work well because they keep pancakes fresh. You can also use BPA-free plastic containers. Make sure the lid seals tightly. If you freeze them, use freezer-safe bags. This keeps pancakes fresh and tasty for longer. Yes, you can use coconut cream. It will make the pancakes richer and thicker. Coconut cream adds a nice texture. If you use it, thin it with a little water. This will help achieve a good batter consistency. To make these pancakes dairy-free, use coconut milk. This recipe already uses coconut milk, which is dairy-free. You can also use plant-based oil instead of butter for cooking. This keeps the pancakes delicious without dairy. Toppings can enhance the flavor of your pancakes. I love using fresh fruit like bananas or berries. They add natural sweetness and color. You can also sprinkle extra shredded coconut on top. A drizzle of maple syrup or honey complements the pancakes nicely too. In this blog post, we explored the best ways to make delicious pancakes. We covered ingredients, measurements, and tips for cooking them just right. You learned how to mix, store leftovers, and even add fun variations. Remember, fluffy pancakes start with quality ingredients and smart cooking techniques. Keep these tips in mind for your next breakfast. Enjoy creating tasty meals that everyone will love. You now have the tools to make pancake magic happen!$

Coconut Cream Pancakes

Deliciously fluffy pancakes infused with coconut flavor, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.25 cup granulated sugar
1 cup coconut milk
0.25 cup shredded coconut
2 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 egg egg
to taste fresh fruit (such as sliced bananas or berries)
to taste extra shredded coconut for topping

Instructions

In a mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk them together until evenly mixed.
In another bowl, whisk together the coconut milk, shredded coconut, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. If the batter is too thick, add a splash more coconut milk until you reach a pourable consistency.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until lightly golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with fresh fruit, a sprinkle of shredded coconut, and a drizzle of coconut milk or syrup if desired.

Notes

Stack the pancakes high on a plate and add a garnish of fresh fruit and a sprinkle of shredded coconut on top. A dollop of whipped cream can also elevate the presentation!

Keyword breakfast, brunch, coconut, pancakes