Hey There, Breakfast Lovers!
Do you ever wake up on a weekend and just crave something special for breakfast? I know I do! Well, I’ve got a delightful treat for you—coconut cream pancakes topped with fresh fruits! These fluffy pancakes are not just delicious but also give you that tropical vibe right in your kitchen. Plus, the best part? They’re super easy to whip up!
The Joy of Coconut Cream
Using coconut cream (or even full-fat coconut milk) in pancakes adds not only a rich, creamy texture but also brings along some potential health benefits. Coconut cream is packed with healthy fats which can give you a quick burst of energy for your morning. Plus, if you’re a fan of tropical flavors, this ingredient will feel like a little slice of paradise as you enjoy your breakfast.
Fun Variations to Try
- Fruity Twists: If bananas and strawberries aren’t your favorites, feel free to switch in berries, peaches, or any seasonal fruit you adore!
- Nutty Delight: Toss in a handful of chopped nuts like walnuts or pecans for some crunch in the batter.
- For Chocolate Lovers: Do you like a bit of chocolate in your breakfast? Add some dark chocolate chips to the batter for a sweet surprise!
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make these pancakes suitable for gluten-sensitive friends.
Your Fluffy Coconut Cream Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup coconut cream (or full-fat coconut milk)
- 2 large eggs
- 3 tablespoons melted butter (plus extra for cooking)
- ½ cup milk (regular or additional coconut milk)
- Fresh bananas, sliced
- Fresh strawberries, halved
- Shredded unsweetened coconut (toasted optional)
- Maple syrup, for serving
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Grab a large bowl and whisk together the flour, sugar, baking powder, and salt. It’s an easy way to get your dry ingredients sorted!
- In another bowl, beat the eggs. Then, whisk in the coconut cream, milk, and melted butter until it’s nice and smooth.
- Now, pour the wet mix into the dry ingredients and gently fold them together. Remember, small lumps are totally fine—just don’t overmix!
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a pat of butter. This will help your pancakes cook evenly and prevents sticking.
- For each pancake, pour about ¼ cup of the batter onto your skillet. Cook until you see bubbles on the surface and the edges are starting to set—this usually takes about 2-3 minutes.
- Carefully flip the pancake and cook for another 2 minutes, or until they’re golden brown and fully cooked—no one likes raw pancake batter!
- Once a batch is done, transfer the pancakes to a plate and keep them warm while you finish cooking the rest.
- To serve, stack those gorgeous pancakes on a plate, top with sliced bananas and halved strawberries, sprinkle shredded coconut, and don’t forget a generous drizzle of maple syrup over everything!
Practical Tips for Perfect Pancakes
- Make sure your skillet is properly heated before pouring in the batter; this helps your pancakes fluff up beautifully!
- Keep your pancakes warm in a low oven (around 200°F / 93°C) while cooking the rest, so everyone can enjoy them hot!
- If you’re making a big batch, you can always freeze the leftovers. Just make sure to layer them between pieces of parchment paper before storing in an air-tight container.
Equipment Needed
Here’s what you’re going to need to whip up these delicious pancakes:
- A large mixing bowl and a whisk
- A non-stick skillet or griddle
- A spatula for flipping
- A measuring cup for liquids and dry ingredients
- A cutting board and knife for slicing the fruits
Frequently Asked Questions
- Can I use something other than coconut cream? Absolutely! Full-fat coconut milk works great too; it offers the same rich consistency.
- What if I don’t have any baking powder? You can substitute with baking soda, but increase the amount to about 1 teaspoon, and preferably add some vinegar or lemon juice to help the pancakes rise.
- Can I make these pancakes vegan? Sure! You can substitute the eggs with flaxseed meal or a chia seed mixture, and use plant-based milk and a dairy-free butter alternative.
- How can I store leftover pancakes? Just place them in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or microwave!
- Do I have to serve these with syrup? Not at all! These pancakes are delicious on their own or with a dollop of yogurt or even some nut butter for added flavor.
Ready to Dive into Breakfast Bliss?
Now that you have the recipe and all the tips, it’s time to get cooking! Trust me when I say that the taste of these coconut cream pancakes will have you dreaming of vacations by the beach. If you make them, I’d love to see your creations! Snap a photo and share it on Pinterest or drop me a message—let’s spread the pancake love!
