Description

These Coconut Cream Pancakes are fluffy, rich, and bursting with tropical flavor, making them the perfect indulgent breakfast treat. Made with creamy coconut milk, tender shredded coconut, and optional toppings like whipped cream, nuts, and chocolate chips, they bring a delightful twist to your morning routine. Despite the long resting time for the batter, preparation is simple and guarantees pancakes that are light, moist, and packed with a subtle coconut aroma.

Ingredients

Scale

Pancake Batter

1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon dry yeast
1 cup coconut milk
1/4 cup shredded coconut
1 tablespoon sugar (optional, for activating yeast)
1 tablespoon olive oil
1 clove garlic, minced (optional – for savory twist, but may be omitted for sweet pancakes)

Toppings (Optional)

Whipped cream
Chopped nuts (e.g., walnuts or pecans)
Chocolate chips

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Instructions

Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, and dry yeast evenly to prepare the base of your pancake batter.
Add coconut milk and water: Gradually pour in the coconut milk along with a splash of water to form a smooth batter. Stir well until there are no lumps.
Incorporate flavor and fat: Mix in the minced garlic and olive oil to enrich the batter. The garlic is optional and primarily for a savory version; omit for sweet pancakes.
Let batter rest: Cover the bowl with a cloth or plastic wrap and allow the batter to rest at room temperature for 12 hours. This resting period helps the yeast activate, enhancing fluffiness and flavor depth.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed. Pour about 1/4 cup of batter per pancake and cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 2 minutes approximately.
Add toppings and serve: Serve your coconut cream pancakes warm, topped with whipped cream, shredded coconut, nuts, and chocolate chips as desired for extra indulgence and crunch.

Notes

You can omit the minced garlic for a sweet breakfast version.
The 12-hour resting time can be done overnight in the fridge for convenience.
Use full-fat coconut milk for richer flavor and better texture.
Add a teaspoon of sugar along with yeast if you prefer a hint of sweetness in the batter.
Adjust cooking temperature to avoid burning pancakes while ensuring they cook through.