Print

Coconut Cream Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Treat yourself to fluffy, soft, and flavorful Coconut Cream Pancakes! These pancakes are made with creamy coconut milk, offering a tropical twist to your classic breakfast. Whether you’re looking for a dairy-free option or just a delicious new pancake recipe, these coconut-infused pancakes are easy to make and irresistibly tasty. Perfect for a sweet morning or special brunch!

Ingredients

  • For the Pancakes:
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 tbsp sugar (optional, depending on sweetness preference)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut cream (or coconut milk for a lighter texture)
  • 2 tbsp coconut oil (melted, or vegetable oil)
  • 1 tsp vanilla extract
  • 1/4 tsp coconut extract (optional, for extra coconut flavor)
  • 1/2 cup shredded coconut (optional, for extra texture)
  • 1/2 cup water (adjust consistency if needed)
  • 1–2 tbsp of coconut flakes for topping (optional)
  • For the Topping (optional):
  • Maple syrup or agave syrup
  • Fresh fruit (e.g., sliced bananas or berries)
  • Additional shredded coconut

Instructions

  • Prepare the Pancake Batter:
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, mix the coconut cream, melted coconut oil, vanilla extract, and coconut extract (if using).
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
  • If the batter is too thick, add water a little at a time until you reach a smooth, pourable consistency.
  • Stir in the shredded coconut (if using) for added texture.
  • Cook the Pancakes:
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
  • Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Spread it out gently into a circle if needed.
  • Cook for 2-3 minutes, until bubbles form on the surface of the pancake. Flip carefully and cook for an additional 1-2 minutes until golden brown on both sides.
  • Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
  • Serve:
  • Stack the pancakes on a plate and top with maple syrup or agave syrup, fresh fruit, and extra shredded coconut for garnish.
  • Serve hot and enjoy!

Notes

  • You can use either canned coconut cream or coconut milk for a slightly lighter version. Coconut cream will give a richer flavor and texture.
  • If you don’t have coconut extract, you can skip it, but it enhances the coconut flavor.
  • For a slightly different twist, try adding a pinch of cinnamon or a tablespoon of cocoa powder to the batter for a chocolate-coconut combo.
  • These pancakes are best served fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in a pan or microwave.

Find it online: https://yumfamilyrecipes.com/coconut-cream-pancakes/