Can I use canned coconut milk instead of coconut cream?

Yes—use the thick top portion for best richness, or thin regular coconut milk slightly. The result will be lighter but still tasty.

Are these pancakes gluten-free?

Swap in a 1:1 gluten-free flour blend. Add a touch more liquid if the batter feels heavy.

Yes—use a flax egg (1 tbsp ground flax + 2.5 tbsp water), dairy-free butter, and plant-based milk.

Use shredded coconut sparingly or toast it first. The cream adds flavor without being clobbering.

Fluffy, tender pancakes flavored with rich coconut cream.

Scale

Whisk dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir to blend evenly.
Whisk wet ingredients: In a separate bowl, beat together the coconut cream, egg, melted butter and vanilla until smooth.
Combine: Pour the wet mix into the dry ingredients and fold gently until just mixed — a few small lumps are okay. If you’re using shredded coconut, fold it in now.
Heat the pan: Warm a nonstick skillet or griddle over medium heat and brush or spray lightly with oil or butter.
Cook pancakes: Scoop about ¼ cup batter per pancake onto the hot surface. Cook until small bubbles appear on the top and the edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes, until both sides are golden.
Finish and serve: Stack the pancakes and serve immediately with maple syrup, fresh fruit, toasted coconut, or your favorite toppings.

For creamier results use full-fat coconut cream rather than the thinner milk.
Don’t overmix the batter — that keeps the pancakes light.
Keep cooked pancakes warm in a 200°F (95°C) oven on a wire rack while you finish the batch.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a toaster oven or skillet.