Coconut Cream Pancakes
Delightful pancakes infused with rich coconut flavor, perfect for breakfast or brunch, topped with your favorite tropical toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 tablespoon sugar Adjust to taste.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup coconut milk Ensure it's dairy-free if needed.
- 1 large egg Can be replaced with a flax egg for a vegan version.
- 2 tablespoons melted coconut oil Substitute with any neutral oil if preferred.
- 1 teaspoon vanilla extract
Optional Toppings
- to taste toasted coconut Highly recommended for added flavor.
- to taste whipped cream
- to taste fresh fruit Fruits like pineapple or bananas pair well.
Instructions
Preparation
- Gather all ingredients and measure them out.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt).
- In another bowl, whisk together the wet ingredients (coconut milk, egg, melted coconut oil, vanilla extract).
Cooking
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir until just combined; some lumps are fine. Let the batter sit for about 5 minutes.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- Cook until small bubbles appear on the surface, approximately 2-3 minutes, then carefully flip.
- Cook the other side for an additional 1-2 minutes until golden brown and fluffy.
- Repeat the process until all batter is used, keeping cooked pancakes warm in a low-temperature oven.
Serving
- Stack pancakes on a plate and serve warm with toppings of choice.
Notes
To reheat pancakes, use a toaster or microwave; cover with a damp paper towel to keep them moist. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.