Name: Coconut Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup (125 ml) coconut cream ((I used the one from the can)); 2 tbsp (26 g) white sugar; ¼ tsp salt; 1 large egg (room temperature); 1.5 tbsp coconut oil; 5 tbsp canned coconut milk; 3 tbsp yogurt ((I used plain Greek yogurt)); ½ tsp vanilla extract; 2 tbsp brown sugar; ½ cup all-purpose flour; 1 tsp baking powder; ½ tsp salt; ¼ cup desiccated coconut

If there’s coconut in it, I’m in! Well, I haven’t tried coffee with coconut milk yet, so I guess that’s a sign I need to give it a go soon. Anyway, I had some leftover coconut milk in the fridge and was really craving pancakes, so I decided to whip up some coconut pancakes. I didn’t expect much because I have a love-hate relationship with pancakes – sometimes they’re nice and fluffy, and other times… well, they come out undercooked.😬 That’s why you won’t find a single pancake recipe on my blog except for Cereal Pancakes I made for my BFF before.

Back to these coconut pancakes…

They turned out light, fluffy, and super tasty. You could totally enjoy them just as they are because they’re already delicious on their own. But, if you’ve got a little extra time and want to make it extra special, serve them with some fruit and maybe syrup. I’m thinking mangoes and pineapples for that tropical vibe! For me, though, it has to be ripe, sweet mangoes drizzled with coconut syrup. Heaven.😋

Linky parties: 375 Senior Salon Pit Stop | Full Plate Thursday, 759 |

Coconut Pancakes

Fluffy pancakes with shredded coconut and coconut milk, served with coconut syrup. Perfectly sweet and delicious for breakfast or brunch.

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 pancakes

Author Jhuls @ The Not So Creative Cook

Ingredients

Ingredients:

For the coconut syrup:

½ cup (125 ml) coconut cream (I used the one from the can)
2 tbsp (26 g) white sugar
¼ tsp salt

For the pancakes:

1 large egg room temperature
1.5 tbsp coconut oil
5 tbsp canned coconut milk
3 tbsp yogurt (I used plain Greek yogurt)
½ tsp vanilla extract
2 tbsp brown sugar
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ cup desiccated coconut

Instructions

For the coconut syrup:

In another saucepan, add coconut cream, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.

For the pancakes:

In a bowl, add the egg and beat until frothy.
Add coconut milk, coconut oil, vanilla extract, and yogurt. Whisk until combined.
Add sugar and whisk again.
Sift the flour, baking powder, and salt over the bowl with the wet ingredients.
Add desiccated coconut and mix gently, but do not overmix.
Scrape the sides and bottom of the bowl, then let the batter rest for 5 minutes.
Once the batter is ready, heat a pan, grease it, and pour about 1/3 cup of batter (I used an ungreased non-stick pan).
Cook for 2-3 minutes, or until the edges look set. Flip and cook the other side for 1-2 minutes.
Repeat until all the batter is used.
Serve with coconut syrup, maple syrup, or enjoy as is.