Introduction
There’s something magical about waking up to the enticing aroma of freshly made pancakes wafting through the kitchen. These Sweet Coconut Cream Pancakes are not just a breakfast treat; they’re a delightful journey to a tropical paradise! Fluffy, moist, and bursting with the subtle sweetness of coconut, they make every morning feel like a vacation. Perfectly paired with syrup, fruit, or even just a sprinkle of extra shredded coconut, you won’t be able to resist adding these pancakes to your weekend breakfast repertoire.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/4 cup sweetened shredded coconut
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6-8 pancakes
Directions and Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the coconut milk, egg, melted butter, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Take care not to overmix; a few lumps are perfectly fine!
- Gently fold in the sweetened shredded coconut, offering a delightful texture and burst of flavor in every bite.
- Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or a knob of butter.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Watch for those telltale bubbles forming on the surface, which usually takes about 2-3 minutes.
- Once bubbles appear, carefully flip the pancakes and cook for another 2-3 minutes until they’re golden brown and cooked through.
- Continue this process with the remaining batter, adjusting the heat as necessary to ensure even cooking.
- Serve warm with your favorite syrup, fresh fruit, or a sprinkle of coconut for an extra special touch.
Notes or Tips
- For an extra touch of indulgence, top your pancakes with whipped cream or coconut whipped topping.
- If you love a stronger coconut flavor, consider adding a dash of coconut extract to the batter.
- Leftover pancakes can be stored in the refrigerator for a couple of days and reheated in a toaster or microwave for a quick breakfast!
- Feel free to experiment with mix-ins like chocolate chips or nuts to customize your pancake experience.
Cooking Techniques
Cooking pancakes may seem simple, but there are a few techniques to ensure they come out perfectly every time:
- Medium Heat: Make sure to cook your pancakes over medium heat. If the heat is too high, the outside will burn while the inside remains raw.
- Grease Lightly: Avoid using too much butter or oil in the skillet, which can lead to greasy pancakes. Just enough to coat the surface will do!
- Let Them Rest: Allow the batter to rest for a few minutes before cooking. This helps the gluten relax, leading to tender pancakes.
FAQ
Can I make these pancakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of coconut milk?
You can use regular milk or any non-dairy milk, though the flavor will be different!
Can I freeze the pancakes?
Yes! Allow them to cool completely, then stack them with pieces of parchment paper in between and freeze. They’ll be perfect for quick breakfasts on busy mornings!
Conclusion
These Sweet Coconut Cream Pancakes are sure to become a beloved breakfast that everyone will look forward to enjoying. With their delightful coconut flavor and fluffy texture, they’re more than just pancakes — they’re a delicious way to start your day, no matter what day of the week it is. Grab your ingredients, gather your loved ones, and enjoy a slice of tropical bliss right in your kitchen!