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Sweet Coconut Cream Pancakes

Fluffy tropical pancakes infused with coconut milk and topped with sweet coconut cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 2 tbsp sugar
  • 1 egg large
  • 1 cup coconut milk shaken
  • 0.75 cup milk or more coconut milk
  • 2 tbsp butter or coconut oil melted
  • 0.5 cup shredded coconut
Sweet Coconut Cream
  • 1 cup coconut cream
  • 2-3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

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

Method
 

  1. Whisk flour, baking powder, sugar, and salt in a bowl.
  2. Whisk egg, coconut milk, milk, and melted butter in another bowl.
  3. Combine wet and dry mixtures gently until just mixed.
  4. Fold in shredded coconut.
  5. Heat a greased skillet over medium heat.
  6. Pour 1/4 cup batter per pancake and cook until bubbles form, then flip.
  7. Whisk coconut cream, powdered sugar, vanilla, and salt.
  8. Top pancakes with coconut cream and toasted coconut flakes.

Notes

For extra flavor, toast your shredded coconut before adding it on top.