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Sweet Coconut Cream Pancakes

Fluffy, tropical-inspired pancakes infused with rich coconut milk and topped with creamy coconut cream and maple syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour 250g
  • 3 tbsp sugar 40g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 400 ml coconut milk 1 can
  • 2 large eggs
  • 2 tbsp melted butter 30g
  • 1 tsp vanilla extract
Toppings
  • 1/2 cup coconut cream 120ml
  • 1/2 cup shredded coconut unsweetened, 60g
  • 1 cup maple syrup 240ml

Equipment

  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

Cooking
  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  2. Add the coconut milk, eggs, melted butter, and vanilla extract to the dry ingredients and stir until just combined.
  3. Heat a large skillet over medium heat and lightly grease if necessary.
  4. Pour portions of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
  5. Serve the pancakes warm, topped with coconut cream, shredded coconut, and maple syrup.

Notes

Ensure the coconut milk is well-mixed before adding to the batter for optimal texture.