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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar - 1 cup coconut milk - 1/4 cup shredded coconut - 2 tablespoons vegetable oil or melted coconut oil - 1 teaspoon vanilla extract - 1 large egg - Fresh fruit toppings Choosing between sweetened and unsweetened shredded coconut You can choose sweetened or unsweetened shredded coconut. Sweetened coconut adds a nice touch of sugar. Unsweetened coconut gives a more natural flavor. Pick what suits your taste. Why full-fat coconut milk is recommended I recommend using full-fat coconut milk. It makes the pancakes soft and creamy. This adds a rich coconut taste too. Low-fat options may not provide the same texture. Alternative oils for cooking If you want to switch oils, you can use melted butter. Olive oil also works well. Each oil gives a different taste. Choose what you enjoy the most. {{ingredient_image_2}} Mixing dry ingredients Start by taking a large bowl. Sift together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Use a whisk to mix these well. This step helps ensure that your pancakes rise nicely. Whisking the wet ingredients In another bowl, combine 1 cup of coconut milk, 1/4 cup of shredded coconut, 2 tablespoons of vegetable oil (or melted coconut oil), 1 teaspoon of vanilla extract, and 1 large egg. Whisk until smooth. This mixture adds creaminess and flavor to your pancakes. Combining wet and dry mixtures Carefully pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the two together. Stop mixing once you see no dry flour. If the batter feels too thick, add a little more coconut milk. Preheating the skillet Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter. This step helps prevent sticking and gives the pancakes a nice golden color. Pouring the batter For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook for 2-3 minutes. Look for small bubbles forming on the surface. This shows they are ready to flip. Flipping pancakes for even cooking Using a spatula, flip each pancake gently. Cook for another 2-3 minutes until they are light golden brown on the other side. Repeat this with the remaining batter, greasing the skillet as needed. Stacking and garnishing Serve the pancakes warm. Stack them on a plate. Garnish with fresh fruit like bananas, strawberries, or blueberries. A sprinkle of shredded coconut on top adds texture and flavor. Suggested toppings for enhanced flavor Try drizzling with coconut milk or syrup for extra sweetness. Whipped cream can also add a lovely touch. Experiment with flavors to make your breakfast special! To make fluffy pancakes, avoid overmixing. Mix the wet and dry ingredients just until they blend. If you stir too much, the pancakes become dense. Adjusting batter consistency is key. If the batter is too thick, add more coconut milk. The right thickness helps the pancakes spread nicely in the pan. Set your heat to medium. This temperature cooks the pancakes evenly. If the heat is too high, pancakes can burn outside while remaining raw inside. Use a non-stick surface for cooking. Lightly grease it with oil or butter to stop sticking. This step ensures easy flipping and perfect pancakes. Stack the pancakes artfully on a plate. Try to make them tall for a beautiful look. Decorate with fresh fruit and sauces. Use bananas, blueberries, or strawberries for color. A sprinkle of shredded coconut on top adds a nice touch. Pro Tips Use Fresh Ingredients: Always opt for fresh coconut milk and high-quality eggs to enhance the flavor and texture of your pancakes. Adjust Sweetness: Depending on your preference and the ripeness of your fruit toppings, you may want to adjust the sugar in the batter. Keep It Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (200°F or 93°C) while you finish cooking the rest. Experiment with Toppings: Try different toppings like yogurt, honey, or nut butter for added flavor and nutrition. {{image_4}} You can easily boost the flavor of coconut cream pancakes. Here are a few ideas: - Spices: Add a pinch of cinnamon or nutmeg for warmth. These spices can really elevate the taste. - Mix-ins: Throw in some chocolate chips or nuts. Chocolate adds sweetness, while nuts give a nice crunch. These simple tweaks make each bite exciting and delicious. Do you need a different diet? No problem! Here are two great options: - Vegan Option: Use flax eggs instead of a regular egg. Mix one tablespoon of ground flaxseed with two tablespoons of water. Let it sit for five minutes to thicken. This works well and keeps the texture light. - Gluten-Free Alternatives: Swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum for the best results. These modifications keep the fun and flavor intact. Make your pancakes fit the season with these ideas: - Tropical Theme: Add fresh pineapple pieces to the batter. This gives a burst of freshness and a tropical vibe. - Fall-Inspired: Mix in some pumpkin puree. It adds richness and pairs well with warm spices. These seasonal twists keep your breakfast exciting all year long! Store leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for up to three days. To freeze pancakes, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap. Then, place it in a freezer bag. This keeps them from sticking together. Frozen pancakes last up to two months. You can reheat pancakes in the microwave or on the stovetop. For the microwave, place pancakes on a plate. Heat them for 15-30 seconds. Check if they are warm enough. Flip them halfway through for even heating. For stovetop reheating, use a non-stick skillet. Heat on low with a bit of butter. This method keeps them fluffy and soft. Pancakes can be stored for about three days in the fridge. If frozen, they last up to two months. Check for signs of spoilage. Mold or an off smell means they are no longer good. Always trust your senses! Enjoy your pancakes fresh for the best taste. Can I use almond or oat milk instead of coconut milk? Yes, you can use almond or oat milk. However, the flavor will change. Coconut milk gives a rich, creamy taste. For a similar texture, choose unsweetened almond milk. How can I make the pancakes sweeter? You can add more sugar. Try an extra tablespoon of granulated sugar. Alternatively, use maple syrup or honey in the batter for added sweetness. What can I substitute for all-purpose flour? For a gluten-free option, use almond flour or a gluten-free blend. Keep in mind that the texture may differ slightly with these alternatives. How do I know when pancakes are done cooking? Look for small bubbles on the surface. When they pop, it’s time to flip them. The pancakes should turn golden brown. What should I do if my pancakes are too thick? If the batter is too thick, add more coconut milk. Start with a tablespoon, then mix well. The batter should flow easily but not be runny. Can I use a different sweetener? Yes, try brown sugar or coconut sugar. These sweeteners add a hint of caramel flavor. You can also use liquid sweeteners like honey or agave syrup. What’s the best oil for frying pancakes? Vegetable oil or melted coconut oil works well. Both oils have a high smoke point. This helps achieve that perfect golden brown color without burning. These pancakes mix simple ingredients for a delightful meal. We covered how to choose the best ingredients, make the batter, and cook the pancakes. You learned tips for perfecting texture and presentation. Variations let you customize flavors to suit any season or diet. Lastly, proper storage helps keep extras fresh. With these steps, you can enjoy great pancakes anytime. Happy cooking!

Coconut Cream Pancakes

Deliciously fluffy pancakes infused with coconut milk and topped with fresh fruit and shredded coconut.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 3
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup coconut milk
  • 1/4 cup shredded coconut
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • to taste none fresh fruit (such as sliced bananas, blueberries, or strawberries)
  • to taste none additional shredded coconut for topping

Instructions
 

  • In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar. Use a whisk to ensure all dry ingredients are evenly blended.
  • In a separate bowl, whisk together the coconut milk, shredded coconut, vegetable oil (or melted coconut oil), vanilla extract, and the egg. Blend until the mixture is smooth and well combined.
  • Carefully pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Avoid overmixing to keep the pancakes light and fluffy. If the batter appears too thick for pouring, add a little more coconut milk until you achieve your desired consistency.
  • Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter to prevent sticking.
  • For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Allow them to cook for 2-3 minutes or until small bubbles form on the surface, indicating they are ready to flip.
  • Using a spatula, gently flip each pancake and cook for another 2-3 minutes, or until they turn a lovely light golden brown on the other side.
  • Continue the process with the remaining batter, greasing the skillet as necessary between batches.
  • Serve the pancakes warm, artfully stacked on a plate, and topped with fresh fruit, a sprinkle of shredded coconut, and, if desired, a drizzle of coconut milk or syrup for sweetness.

Notes

For a richer flavor, use full-fat coconut milk and top with whipped cream.
Keyword breakfast, coconut, fluffy, pancakes