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Sweet Coconut Cream Pancakes

Fluffy, golden pancakes infused with coconut milk and shredded coconut, topped with whipped coconut cream, fresh bananas, and warm syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.5 cups coconut milk canned or carton
  • 1 egg large
  • 2 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 0.5 cup shredded coconut sweetened or unsweetened
Toppings
  • 1 cup heavy cream or coconut cream, whipped
  • 1 banana sliced
  • 0.5 cup maple syrup warm
  • 2 tbsp toasted coconut flakes for garnish

Equipment

  • Mixing bowls
  • Griddle or Non-stick Skillet
  • Whisk
  • Spatula

Method
 

  1. In a large bowl, whisk flour, sugar, baking powder, salt, and shredded coconut.
  2. In a separate bowl, whisk egg, coconut milk, oil, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
  4. Preheat a greased griddle or skillet over medium heat.
  5. Pour 1/4 cup batter for each pancake. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes until golden.
  6. Whip heavy cream with a little sugar until soft peaks form.
  7. Serve pancakes warm, topped with whipped cream, banana slices, toasted coconut, and syrup.

Notes

For extra coconut flavor, toast the shredded coconut before adding it to the batter.