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Stack of fluffy coconut cream pancakes topped with whipped cream and shredded coconut
Print Recipe

Coconut Cream Pancakes

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1.5 cups all -purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp sal t
  • 1 cup full -fat coconut milk
  • 1 large eg g
  • 2 tbsp melted coconut oil
  • 0.5 tsp vanilla extract
  • 0.5 cup shredded sweetened coconut
  • 0.5 cup heavy cream
  • 0.25 cup coconut cream
  • 2 tbsp powdered sugar

Instructions

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  • In a separate vessel, combine the full-fat coconut milk, egg, melted coconut oil, and vanilla extract until emulsified.
  • Integrate the liquid mixture into the dry ingredients, folding gently until just combined to maintain aeration.
  • Stir in the shredded coconut.
  • Preheat a non-stick griddle over medium heat and apply a thin layer of coconut oil.
  • Dispense 0.25 cup portions of batter onto the griddle, cooking until surface bubbles rupture.
  • Flip the pancakes and cook for an additional 2 minutes or until the internal temperature indicates they are fully set.
  • Whisk the heavy cream, coconut cream, and powdered sugar together until thick peaks form to create the topping.
  • Serve the warm pancakes immediately with a generous portion of the coconut cream.