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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup coconut milk (for a rich, creamy texture, use canned) - 1/4 cup unsweetened shredded coconut - 2 tablespoons sugar (you can substitute with coconut sugar for a deeper flavor) - 1 large egg - 2 tablespoons melted coconut oil (or you may use vegetable oil if preferred) - 1/2 teaspoon pure vanilla extract - Additional shredded coconut and fresh fruit (like sliced bananas or mixed berries) for serving I love using all-purpose flour for a light texture. Baking powder helps the pancakes rise. The salt balances the sweetness and enhances flavors. Coconut milk brings creaminess and a tropical taste. Unsweetened shredded coconut adds a nice chew and coconut flavor. Sugar sweetens the batter, and you can swap it for coconut sugar for a deeper taste. The egg binds everything together. Melted coconut oil adds moisture and a subtle coconut flavor. Pure vanilla extract rounds out the taste, making it more aromatic. If you don't have all-purpose flour, you can try whole wheat flour. For a gluten-free option, use almond flour or coconut flour, but adjust the amount. If you want to skip the egg, use a flaxseed meal or applesauce instead. Instead of coconut milk, any milk works, but it won't have the same coconut flavor. You can replace melted coconut oil with any vegetable oil. Want a sweeter pancake? Add honey or maple syrup to the batter. {{ingredient_image_2}} Start by gathering your dry ingredients. You need one cup of all-purpose flour, one tablespoon of baking powder, and a pinch of salt. In a medium bowl, add the flour, baking powder, and salt. Use a whisk to mix them well. Make sure there are no lumps in the mixture. This step is key for light and fluffy pancakes. Now, let’s move to the wet ingredients. Grab a larger mixing bowl and pour in one cup of coconut milk. I like to use canned coconut milk for a rich taste. Next, add one-fourth cup of unsweetened shredded coconut, two tablespoons of sugar, one large egg, two tablespoons of melted coconut oil, and half a teaspoon of pure vanilla extract. Whisk these together until the mixture is smooth. It should look creamy and inviting. Preheat your non-stick skillet over medium heat. Lightly brush the skillet with coconut oil to keep the pancakes from sticking. For each pancake, pour about one-fourth cup of the batter onto the skillet. Cook for two to three minutes. Look for bubbles to form on the surface. When the edges look set, it’s time to flip. Cook for another two to three minutes until golden brown. Once cooked, stack your pancakes on a warm plate. Serve them with a sprinkle of extra shredded coconut and some fresh fruit like sliced bananas or mixed berries. Enjoy the tropical bliss! To make fluffy pancakes, you need to mix the batter gently. Overmixing can make them tough. When you combine the dry and wet ingredients, stir just until you see no dry flour. Small lumps are okay; they help keep your pancakes light. Also, using canned coconut milk gives a rich creaminess that makes a big difference. A few common mistakes can ruin your pancakes. First, don’t skip preheating your skillet. If it’s too cool, the pancakes won’t rise well. Second, use the right amount of batter. Pour about 1/4 cup per pancake. Too much batter can lead to uneven cooking. Lastly, don’t flip too soon. Wait until you see bubbles on top. This shows they are ready to flip. You can serve these pancakes in many fun ways. Top them with extra shredded coconut for a tropical feel. Fresh fruit makes a great addition too. Try slices of banana or a handful of berries. For a sweet touch, drizzle maple syrup or honey on top. You can also add a dollop of whipped cream for extra creaminess. Enjoy your delicious treat! Pro Tips Use Canned Coconut Milk: For the richest and creamiest texture, opt for canned coconut milk instead of the carton variety. Don’t Overmix the Batter: Mix the batter just until the dry ingredients are incorporated; a few lumps will ensure your pancakes are fluffy. Preheat Your Skillet: Make sure your skillet or griddle is properly preheated before cooking to achieve a golden-brown exterior. Add Flavor Variations: Experiment with spices like cinnamon or nutmeg, or try adding a bit of lime zest for a refreshing twist! {{image_4}} You can add fruits to the batter for extra flavor. Bananas and blueberries work great. Just mash the bananas or toss in the blueberries as you mix. This adds a sweet twist and makes your pancakes even tastier. The fruit cooks perfectly and gives a nice burst in each bite. If you want a different sweetness, try using coconut sugar. It adds a rich flavor that pairs well with coconut. You can also use honey or maple syrup. Just adjust the amount to fit your taste. These sweeteners can change the taste, making your pancakes unique. You can make these pancakes vegan by swapping a few ingredients. Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water, then let it sit for a few minutes. Replace the coconut oil with a plant-based oil, like canola or sunflower oil. These simple swaps keep the taste and make them suitable for everyone. To store leftover pancakes, place them in an airtight container. Make sure they cool down first. You can keep them in the fridge for up to three days. This way, they stay fresh and tasty. I recommend stacking them with parchment paper in between. This helps prevent sticking. If you want to keep pancakes longer, freezing is a great option. Place cooled pancakes in a single layer on a baking sheet. Make sure they are not touching. Freeze them for about an hour until firm. Then, transfer the pancakes to a freezer bag or container. They can last up to two months in the freezer. Just remember to label the bag with the date. When you're ready to enjoy your pancakes again, reheating is easy. For the microwave, heat on high for about 30 seconds. If they are frozen, add an extra 15 seconds. For a crispier texture, use a skillet. Heat over medium heat for a few minutes on each side. This makes them taste fresh and fluffy again! You can use coconut flour, but it won't act the same. Coconut flour absorbs more liquid. If you try it, reduce the amount of coconut flour. Use about 1/4 cup of coconut flour for every cup of all-purpose flour. You will also need to add more coconut milk. Start with 1/2 cup and adjust as needed. The pancakes will taste different. They may be denser but still tasty. You can make pancakes without eggs by using a substitute. A common choice is mashed banana or applesauce. Use 1/4 cup of mashed banana or applesauce for each egg. Another option is flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This mixture works well in pancakes and keeps them fluffy. Toppings can make your pancakes even better. I love using extra shredded coconut for texture. Fresh fruit is also a great choice. Try bananas, berries, or mango slices. Drizzle honey or maple syrup for sweetness. A dollop of whipped cream adds creaminess. You can mix and match toppings to find your favorite combo. Enjoy your pancakes however you like! Coconut cream pancakes are simple and fun to make. We covered all the ingredients you need, the steps to cook, and tips for success. You learned how to avoid common mistakes and explore tasty variations. This recipe can adapt well to your taste. Keep these storage tips in mind for leftovers and enjoy them later. Now, get cooking! Your perfect morning treat awaits.

Coconut Cream Pancakes

Delicious and fluffy pancakes infused with coconut flavor, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 quarter teaspoon salt
  • 1 cup coconut milk
  • 1 quarter cup unsweetened shredded coconut
  • 2 tablespoons sugar
  • 1 large egg
  • 2 tablespoons melted coconut oil
  • 1 half teaspoon pure vanilla extract
  • Additional shredded coconut and fresh fruit for serving

Instructions
 

  • In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until the dry ingredients are well blended and no lumps remain.
  • In a separate, larger mixing bowl, pour in the coconut milk. Add the unsweetened shredded coconut, sugar, egg, melted coconut oil, and vanilla extract. Use a whisk to thoroughly mix these wet ingredients until the mixture is smooth and creamy.
  • Slowly add the dry ingredients from the first bowl into the wet mixture, stirring gently as you combine them. Make sure to mix just until you see no dry flour; a few small lumps are perfectly fine and will make for fluffier pancakes.
  • Preheat a non-stick skillet or griddle over medium heat. Lightly brush the surface with coconut oil to prevent sticking.
  • For each pancake, pour approximately 1/4 cup of the batter onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges appear slightly set.
  • Carefully flip each pancake, allowing it to cook for another 2-3 minutes until the underside is golden brown and the pancake is cooked through.
  • Once cooked, gently transfer the pancakes from the skillet onto a warm plate and keep them warm while you continue to cook the rest of the batter.
  • Stack the pancakes high on serving plates, generously sprinkling with extra shredded coconut, and finishing off with luscious fresh fruits like sliced bananas or vibrant berries for an extra burst of tropical flavor.

Notes

For a richer flavor, use canned coconut milk and coconut sugar.
Keyword breakfast, coconut, pancakes