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Sweet Coconut Cream Pancakes

Fluffy, golden pancakes infused with coconut milk, topped with whipped coconut cream, fresh bananas, and toasted coconut flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups coconut milk canned or carton
  • 1 egg large
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 0.5 cup shredded coconut sweetened or unsweetened
Toppings
  • 1 cup heavy cream or coconut cream whipped
  • 2 bananas sliced
  • 0.5 cup maple syrup
  • 2 tbsp powdered sugar for dusting

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate container, whisk together coconut milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay). Fold in the shredded coconut.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/3 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top.
  6. Flip carefully and cook for another 1-2 minutes until golden brown.
  7. Serve the pancakes warm, topped generously with whipped coconut cream, sliced bananas, maple syrup, and a dusting of powdered sugar.

Notes

For extra tropical flavor, toast the shredded coconut topping in a dry pan for 1-2 minutes before serving.