Ingredients

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup full-fat coconut cream (for batter)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup shredded coconut, toasted (optional)

Coconut oil or unsalted butter for greasing griddle

Instructions

Step 1: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 2: In a separate medium-sized bowl, whisk together the large egg, full-fat coconut cream, melted unsalted butter, and vanilla extract until fully incorporated.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a whisk or rubber spatula just until the dry ingredients are moistened. Do not overmix; a few lumps are desirable for tender pancakes.

Step 4: Cover the bowl and let the batter rest at room temperature for 10-15 minutes. This helps the flour hydrate and gluten relax, leading to fluffier pancakes.

Step 5: Preheat a large non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease the pan with coconut oil or unsalted butter.

Step 6: Pour ¼ cup portions of batter onto the hot griddle, leaving space between each. Cook for 2-3 minutes until bubbles appear on the surface and edges are set. Flip and cook for another 1-2 minutes until golden brown and cooked through.

Step 7: Serve the pancakes warm, stacked high, and optionally top with sweet coconut cream, toasted shredded coconut, fresh berries, or a drizzle of maple syrup.

Tips & Variations

For extra coconut flavor, add a teaspoon of shredded coconut to the batter. Toast the shredded coconut beforehand to enhance its nuttiness.

If you prefer dairy-free, replace the unsalted butter with melted coconut oil.

To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for pancakes.

Letting the batter rest is key to achieving a fluffy texture, so don’t skip this step.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to maintain their texture. You can also freeze pancakes by separating layers with parchment paper and placing them in a freezer bag for up to 2 months. Reheat from frozen in a toaster or on a skillet.

FAQs

Can I use regular cream instead of coconut cream?

Regular cream can be used, but it will change the flavor, making it less coconutty. For the best coconut taste, full-fat coconut cream is recommended.