Sweet Coconut Cream Pancakes (Printable Version)
Fluffy coconut-infused pancakes topped with fresh fruits, whipped cream, and maple syrup for a sweet, comforting treat.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
12 grams granulated sugar
03 -
4 grams baking powder
04 -
1 gram salt
→ Wet Ingredients
05 -
240 milliliters coconut milk
06 -
1 large egg
07 -
30 grams unsalted butter, melted (plus extra for cooking)
08 -
2.5 milliliters vanilla extract
→ Add-ins and Garnishes
09 -
30 grams shredded coconut
10 -
Fresh fruits such as sliced bananas or berries for serving
11 -
Whipped cream for topping
12 -
Maple syrup for drizzling
# Guide to Cooking:
01 -
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until uniformly mixed.
02 -
In a separate bowl, blend the coconut milk, egg, melted butter, and vanilla extract until smooth and homogeneous.
03 -
Pour the wet mixture into the dry ingredients and gently stir until just combined, ensuring the batter remains slightly lumpy to avoid overmixing.
04 -
Carefully fold the shredded coconut into the batter to distribute evenly without deflating the mixture.
05 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter to prevent sticking.
06 -
Pour approximately 60 milliliters (1/4 cup) of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges set, about 2 to 3 minutes.
07 -
Turn the pancakes carefully and cook the opposite side until golden brown, about 2 minutes. Repeat with remaining batter.
08 -
Serve pancakes warm, topped with fresh fruits, a dollop of whipped cream, and a drizzle of maple syrup to taste.
# Extra Suggestions:
01 -
Avoid overmixing the batter to maintain fluffiness; small lumps are desirable.