Coconut Cream Pancakes
Fluffy pancakes infused with coconut flavors that transport you to a tropical paradise, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 tablespoons coconut oil, melted
- 1/2 cup shredded coconut
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt using a whisk for an even mix.
- In another bowl, whisk together the milk, melted coconut oil, egg, and vanilla extract until thoroughly blended.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the shredded coconut until evenly distributed in the batter.
Cooking
- Heat a non-stick skillet over medium heat (around 375°F) and lightly grease it with a bit more coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip and cook until the other side is golden brown—another 2-3 minutes.
Serving
- Serve warm with additional shredded coconut on top and your favorite syrup.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes between sheets of parchment paper for up to 2 months.