Description
Delight in these fluffy Sweet Coconut Cream Pancakes made with rich full-fat coconut milk and topped with toasted coconut flakes for a tropical twist. Perfect for a cozy breakfast or brunch, these pancakes offer a creamy texture and subtle sweetness that pairs beautifully with maple syrup or fresh fruit.
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 to create a well-blended dry mixture.
- Whisk Wet Ingredients: In a separate bowl, whisk together the full-fat coconut milk, room temperature eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which keeps the pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet over medium heat and melt the unsalted butter to prepare the cooking surface.
- Cook Pancakes (First Side): Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip and Add Topping: Carefully flip each pancake, sprinkle with toasted coconut flakes, and cook for an additional 2-3 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with maple syrup or fresh fruit for a delicious breakfast treat.
Notes
- Use room temperature eggs for better batter consistency.
- Do not overmix the batter to keep pancakes light and fluffy.
- To toast coconut flakes, spread them evenly in a dry skillet over medium heat and stir frequently until golden and fragrant.
- Full-fat coconut milk adds rich flavor and creaminess, but you can substitute with light coconut milk for a lower fat option.
- Serve immediately for best texture, or keep warm in a low oven while cooking remaining pancakes.
