Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. The batter can rest in the fridge for several hours. The pancakes also freeze well for quick reheating.

Can I use coconut flour instead of all-purpose flour?

Coconut flour has different absorbency and will change the texture. I do not recommend a straight swap. If you want a gluten-free version, try a cup-for-cup gluten-free flour blend instead.

How can I keep pancakes warm while I finish cooking the batch?

Place finished pancakes on a baking sheet in a 200 to 250 degree F oven. Cover lightly with foil to keep them moist until you serve.

Is this recipe kid-friendly?

Absolutely. The kids at my table love the gentle sweetness and the soft texture. Let them help sprinkle shredded coconut on top for a small job that makes them proud.

Can I reduce the sugar in the recipe?

Yes. The recipe uses just a tablespoon of sugar, but you can omit it and rely on maple syrup at the table, especially if you use sweetened shredded coconut.

Easy Sweet Coconut Cream Pancakes in 25 min

Name: Sweet Coconut Cream Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup coconut milk; 1/4 cup shredded coconut; 2 tablespoons melted butter; 1 egg; 1 teaspoon vanilla extract; Optional: maple syrup for serving

Description

Delightful pancakes infused with coconut flavor, perfect for busy mornings or family gatherings.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut milk
1/4 cup shredded coconut
2 tablespoons melted butter
1 egg
1 teaspoon vanilla extract
Optional: maple syrup for serving

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Instructions

In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine coconut milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the shredded coconut.
Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with maple syrup if desired.

Notes

Use full-fat coconut milk for a richer texture. Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American