Introduction
There’s something magical about waking up to the smell of freshly made pancakes, and when those pancakes are infused with the delightful essence of coconut, it’s an experience that transports you straight to a tropical paradise. These Sweet Coconut Cream Pancakes are fluffy, light, and full of rich coconut flavor, making them the perfect treat for breakfast or brunch. Top them with warm maple syrup for a sweet finishing touch, and you’ll be in pancake heaven!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/4 cup shredded coconut
- 1 large egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Optional: maple syrup for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well blended.
- In a separate bowl, whisk together the coconut milk, shredded coconut, egg, melted coconut oil, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix; a few lumps are perfectly fine!
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.
- For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Feel free to make them larger or smaller based on your preference!
- Cook until you see bubbles forming on the surface, about 2-3 minutes. Then, carefully flip the pancake using a spatula and cook for another 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm on a plate while you repeat the process with the remaining batter.
- Serve the pancakes warm, drizzled with maple syrup if desired, for a truly indulgent breakfast!
Notes or Tips
For even more coconut flavor, try adding a sprinkle of additional shredded coconut on top while cooking. If you’re feeling adventurous, consider adding a handful of chopped tropical fruits like bananas or mangoes to the batter for a fruity twist. These pancakes can also be enjoyed straight from the skillet, but they taste even better when drizzled with warm maple syrup!
Cooking Techniques
Mastering the art of pancake flipping is key! Make sure your skillet is at the right temperature: not too hot, or the pancakes will burn before cooking through, and not too cool, or they’ll end up dense and soggy. A light touch with the spatula will help you flip them without losing the fluffy center.
FAQ
Can I use other types of milk?
Absolutely! While coconut milk gives these pancakes a rich flavor, you can substitute it with almond milk, oat milk, or any milk of your choice.
Can I make the batter ahead of time?
It’s best to make the batter fresh for optimal fluffiness, but you can prepare the dry ingredients in advance and store them in an airtight container.
How should I store leftovers?
If you have leftovers, simply let them cool completely, then store them in an airtight container in the refrigerator for up to three days. Reheat in a toaster or microwave when ready to enjoy again.
Conclusion
There you have it—a delightful recipe for Sweet Coconut Cream Pancakes that will surely brighten your mornings! These light and fluffy pancakes are not only delicious but are a wonderful way to bring a taste of the tropics to your breakfast table. Whether for a special occasion or simply a cozy morning at home, indulge in these pancakes, and don’t forget to share them with family and friends!