Sweet Coconut Cream Pancakes: A Fluffy Tropical Breakfast Treat
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup full-fat coconut cream
- 1 large egg
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- ¼ cup shredded coconut (optional, for extra texture)
Optional Toppings:
- Fresh fruit (mango, pineapple, berries)
- Maple syrup or coconut syrup
- Toasted coconut flakes
- Whipped cream or Greek yogurt
Instructions
- Mix the Dry IngredientsIn a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This simple step ensures your pancakes rise evenly and turn out perfectly fluffy.
- Blend the Wet IngredientsIn a separate bowl, whisk the coconut cream, egg, melted butter, and vanilla extract until smooth and creamy. The coconut cream is your secret weapon — it gives every bite that lush, tropical flavor.
- Combine Wet and DryPour the wet ingredients into the dry mixture and stir gently until just combined. A few small lumps are fine! Overmixing will make your pancakes dense instead of cloud-like. If you’re adding shredded coconut, fold it in now.
- Cook to Golden PerfectionHeat a non-stick skillet or griddle over medium heat. Lightly grease with butter or spray. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
- Serve Warm and SmileStack your pancakes high, drizzle with syrup, and scatter fruit or coconut flakes on top. That’s it — breakfast bliss in less than half an hour.