Description
Bring a little island sunshine to your morning with these ultra-fluffy pancakes made creamy with coconut milk and a splash of coconut cream. Light, tender, and quick to make — perfect for a leisurely weekend brunch or a weekday treat.
Ingredients
Scale
- 1 cup plain all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp fine salt
- 1 cup coconut milk (shake the can before measuring)
- ¼ cup coconut cream (the thick, creamy part from a can)
- 1 large egg
- 2 Tbsp melted coconut oil or melted unsalted butter
- 1 tsp pure vanilla extract
- Optional finishing: shredded coconut or coconut flakes, toasted if you like
Instructions
- Whisk the dry stuff: In a bowl combine the flour, sugar, baking powder, and salt until evenly blended.
- Mix the wet: In a separate bowl whisk together the coconut milk, coconut cream, egg, melted coconut oil (or butter), and vanilla until smooth.
- Combine gently: Pour the wet mixture into the dry ingredients and stir just until the batter comes together. A few small lumps are fine—overmixing makes pancakes tough.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and lightly grease it with a bit of coconut oil or butter.
- Cook the cakes: Scoop about ¼ cup batter per pancake onto the hot surface. Cook until bubbles form across the top and the edges look set, about 2–3 minutes. Flip and cook the other side 1½–2 minutes more, until golden and cooked through.
- Keep going: Repeat with the remaining batter, adding a touch more oil or butter to the pan as needed.
- Serve: Stack and top with toasted coconut flakes, fresh fruit, maple syrup, honey, or your favorite pancake accompaniments.
Notes
- Tips & Substitutions
- For extra coconut flavor, fold 2–3 Tbsp unsweetened shredded coconut into the batter.
- No coconut cream? Use an extra 2 Tbsp coconut milk plus 1 Tbsp plain yogurt for richness.
- To make these gluten-free, swap in a 1:1 gluten-free flour blend.
- Want dairy-free? Stick with coconut oil and plant-based yogurt (if substituting the egg) to keep it vegan-friendly.
- Toast coconut flakes in a dry skillet for 1–2 minutes over medium heat until golden and fragrant — they make a lovely garnish.
- Storage
- Fridge: Cool completely and store in an airtight container up to 3 days.
- Freezer: Flash-freeze pancakes single-layer, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or oven.
- Serving suggestions
- Pair with fresh berries and a dollop of yogurt for a bright contrast, or go decadent with warm pineapple compote and a drizzle of coconut-infused syrup.