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Sweet Coconut Cream Pancakes

Fluffy, tropical-inspired pancakes made with coconut milk, shredded coconut, and topped with whipped coconut cream.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1.25 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.25 cup shredded coconut
  • 1 cup coconut milk full-fat
  • 1 egg large
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
Coconut Cream Topping
  • 0.5 cup coconut cream chilled
  • 2-3 tbsp powdered sugar
  • 0.25 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk together flour, sugar, baking powder, salt, and shredded coconut.
  2. Whisk coconut milk, egg, melted butter, and vanilla in a separate bowl.
  3. Combine wet and dry mixtures, stirring until just combined.
  4. Heat a skillet over medium and grease lightly.
  5. Cook pancakes until bubbles form, flip, and cook until golden.
  6. Whip chilled coconut cream with powdered sugar and vanilla.
  7. Serve pancakes topped with whipped coconut cream and toasted coconut flakes.

Notes

For extra fluffiness, let batter rest 5 minutes. Toasting coconut adds amazing flavor.