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Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!

Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!
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★★★★★

5 from 7 reviews

Sweet Coconut Cream Pancakes are a luscious breakfast treat combining the rich flavor of coconut cream with fluffy pancakes. Enhanced with shredded coconut and a hint of vanilla, these pancakes offer a tropical twist to your morning meal. Perfectly golden and tender, they’re delightful served warm with syrup, fresh fruit, or your preferred toppings.

Ingredients

Scale

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 coconut cream
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Optional

  • 1/4 cup shredded coconut

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined to ensure proper leavening and texture.
  2. Combine Wet Ingredients: In a separate bowl, thoroughly mix the coconut cream, large egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
  3. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently until just combined, being careful not to overmix to keep the pancakes light and fluffy. If using, fold in the shredded coconut evenly into the batter.
  4. Prepare Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote even cooking.
  5. Cook Pancakes: Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook until you see bubbles forming on the surface, about 2-3 minutes, then flip carefully and cook for another 2 minutes or until the second side is golden brown.
  6. Repeat and Serve: Continue cooking the rest of the batter in the same manner, greasing the skillet as needed. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or additional shredded coconut.

Notes

  • Do not overmix the batter; lumps are okay to maintain fluffiness.
  • Using coconut cream instead of regular milk enhances the rich coconut flavor and adds creaminess.
  • For a vegan version, substitute the egg with a flax egg and butter with coconut oil.
  • Shredded coconut is optional but adds texture and extra coconut taste.
  • Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut cream pancakes, sweet coconut pancakes, breakfast pancakes, tropical pancakes, coconut cream breakfast

Find it online: https://hannahdelgado.com/sweet-coconut-cream-pancakes-a-breakfast-delight-youll-love/