Description
These Coconut Cream Pancakes are fluffy, rich, and perfect for breakfast lovers seeking a tropical twist. Made with creamy coconut milk, shredded coconut, and topped with whipped cream, nuts, and chocolate chips, they offer a delightful combination of flavors and textures that will brighten your morning.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon active dry yeast
- 3/4 cup coconut milk
- 1 tablespoon water
- 1 clove garlic, minced
- 1 tablespoon olive oil
Toppings
- 1/4 cup shredded coconut
- Whipped cream, for serving
- 1/4 cup mixed nuts, chopped
- 1/4 cup chocolate chips
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, and active dry yeast. Mix well to evenly distribute the yeast and salt throughout the flour.
- Create the Batter: Add the coconut milk and water to the dry ingredients, stirring to form a smooth batter. Make sure there are no lumps and that the batter is consistent.
- Incorporate Flavor: Stir in the minced garlic and olive oil thoroughly into the batter to infuse a subtle savory note and richness.
- Let the Batter Rest: Cover the bowl with a clean cloth or plastic wrap and let the batter rest at room temperature for 12 hours. This long fermentation time allows the yeast to develop flavor and create a fluffy texture in the pancakes.
- Cook the Pancakes: After resting, heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter. Pour small ladles of batter onto the skillet, cooking each pancake for about 2-3 minutes per side until golden brown and cooked through.
- Add Toppings and Serve: Serve the pancakes warm, topped with shredded coconut, a dollop of whipped cream, chopped nuts, and chocolate chips for added texture and sweetness.
Notes
- To make the pancakes vegan, use a plant-based whipped cream or coconut cream instead of dairy whipped cream.
- Ensure the batter rests in a warm place to optimize yeast activation for better fluffiness.
- Adjust the water quantity as needed to achieve the right batter consistency; it should be pourable but not too thin.
- You can substitute nuts with your favorites such as pecans, almonds, or cashews.
- If you prefer a sweeter batter, add 1-2 tablespoons of sugar or honey before resting the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Keywords: coconut pancakes, fluffy pancakes, breakfast recipe, coconut cream pancakes, tropical pancakes
