Description
These Sweet Coconut Cream Pancakes are fluffy, tender, and infused with the rich flavor of coconut milk. Perfect for a cozy breakfast or brunch, they are topped with toasted coconut flakes for added texture and sweetness.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 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, ensuring they are well mixed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the full-fat coconut milk, room temperature eggs, and vanilla extract until smooth and combined.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or spoon until just combined, being careful not to overmix to keep pancakes fluffy.
- Preheat Skillet and Melt Butter: Heat a non-stick skillet over medium heat. Once hot, add the melted unsalted butter to coat the skillet evenly.
- Cook Pancakes First Side: Pour about ¼ cup of batter onto the skillet for each pancake. Cook undisturbed until bubbles start to form on the surface and the edges set, approximately 2-3 minutes.
- Flip and Add Topping: Carefully flip the pancakes, then sprinkle the toasted coconut flakes evenly on the cooked side. Continue cooking for an additional 2-3 minutes until golden brown and cooked through.
- Serve Warm: Remove pancakes from the skillet and serve immediately with maple syrup or fresh fruit as desired.
Notes
- Use room temperature eggs to ensure the batter mixes well and pancakes are fluffy.
- Do not overmix the batter; a few lumps are okay to keep pancakes light and tender.
- To toast coconut flakes, spread them in a dry skillet over medium heat, stirring often until golden brown and fragrant.
- Serve immediately for best texture; pancakes may be kept warm in a low oven if needed.
- For a vegan variation, substitute eggs with flax eggs and use a plant-based butter alternative.
