Coconut Cream Pancakes

Coconut Cream Pancakes are a delightful twist on the classic breakfast favorite, infusing each fluffy bite with the rich flavors of coconut oil, coconut milk, and shredded coconut. Perfect for special occasions like Mother’s Day or a leisurely weekend brunch, these pancakes offer a tropical flair that transports your taste buds to an island paradise. Whether enjoyed as a decadent breakfast or a unique dessert, they are sure to impress with their light texture and delightful coconut aroma. For a gluten-free version, simply substitute the all-purpose flour with coconut, rice, oatmeal, or almond flour.

Ingredients

• 1½ cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup whole buttermilk

• 1 (13.25-ounce) can unsweetened coconut milk

• 1 large egg

• ½ teaspoon vanilla extract

• 1½ cups sweetened flaked coconut, divided

• Coconut oil or vegetable oil, for cooking
  
  

Directions

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

2. Prepare Wet Ingredients: In a medium bowl, whisk together the buttermilk, coconut milk, egg, and vanilla extract until well combined.

3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.

4. Add Coconut: Fold in 1 cup of the sweetened flaked coconut.

5. Toast Remaining Coconut: In a small nonstick pan, heat the remaining ½ cup of coconut over medium heat, stirring frequently, until toasted.

6. Cook Pancakes: Heat a griddle or skillet over medium heat and lightly grease with coconut oil or vegetable oil. Using a ⅓ cup measuring cup, pour batter onto the griddle. Cook until bubbles form in the center of the pancake, then flip and cook for an additional 1 to 2 minutes until golden brown.

7. Serve: Serve the pancakes topped with the toasted coconut and your choice of syrup, whipped cream, or fresh fruit.
   
   

Nutritional Information (per serving)

• Calories: Approximately 608 kcal

• Total Fat: 29 g

  • Saturated Fat: 20 g

• Cholesterol: 70 mg

• Sodium: 380 mg

• Total Carbohydrates: 85 g

  • Dietary Fiber: 5 g

  • Sugars: 40 g

• Protein: 5 g

• Vitamin A: 6% of the Daily Value (DV)

• Vitamin C: 1% of the DV

• Calcium: 6% of the DV

• Iron: 10% of the DV