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Sweet Coconut Cream Pancakes – A Tropical Breakfast Dream

Fluffy coconut pancakes topped with rich coconut cream drizzle for a tropical-inspired breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup coconut milk full-fat
  • 2 eggs large
  • 2 tbsp coconut oil melted
  • 0.5 cup shredded coconut unsweetened
Coconut Cream Drizzle
  • 0.75 cup coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet or griddle
  • Spatula

Method
 

  1. Whisk dry pancake ingredients together in a bowl.
  2. Mix wet ingredients separately until smooth.
  3. Combine wet and dry ingredients gently; fold in shredded coconut.
  4. Cook pancakes on a greased skillet until golden on both sides.
  5. Whisk coconut cream drizzle ingredients until smooth.
  6. Serve pancakes warm with coconut cream drizzle.

Notes

Use full-fat coconut milk and avoid overmixing for best texture.