In our house we still like to eat a big breakfast, even though it is summertime. Pancakes are definitely a Saturday morning staple despite the temperature outdoors! These tropical coconut cream pancakes are the perfect summer Saturday morning treat! They are filled with shredded coconut, and topped with both a coconut cream glaze and golden toasted coconut.
I used shredded coconut and made some homemade toasted coconut for this recipe. To toast the coconut, just place it in a pan on low heat and allow it to brown slowly. I also used coconut extract. You can find it at Whole Foods or shops that sell spices or cake supplies. It has a really great coconut flavor and is actually made from real coconuts, who would have thought? This recipe starts with my basic simple pancake recipe. I use it as the base for all of my pancake recipes! It's easy to make and tastes so much better than any mix!
Pancakes turn out best if you use a cast iron griddle. It's like all natural non stick and also give them a great golden color without burning. If you don't have a cast iron griddle, just use a fry pan, and make sure to grease it well!
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons butter (melted)
- 1 1/3 cups flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/4 cup coconut (shredded)
- For the Topping:
- 1/4 cup coconut (toasted)
- 1 cup powdered sugar
- 1 to 2 tablespoons whole milk
- 1/2 teaspoon coconut extract
- 1/4 teaspoon vanilla
- Heat a cast iron griddle or pan on medium heat before you begin. Make sure it is nice and hot and then lower the temperature before you begin cooking the pancakes.
- Beat together the egg, milk, and melted butter. Whisk in the vanilla and coconut extracts and shredded coconut.
- Whisk the flour, baking powder, and salt in a separate bowl. Slowly whisk in the egg and milk mixture. It's ok for the batter to be a little lumpy, be careful not to over mix. Let it sit for about five minutes. The batter will puff up, if it is too thick, add a little more milk.
- Grease the griddle. Spoon the batter in about a 1/4 cup portions on the griddle and let it cook for a few minutes per side.
- Keep the pancakes warm in a 200 F oven. Whisk the whole milk, powdered sugar, and vanilla and coconut extract together. Drizzle the glaze over the pancakes and top them with the toasted coconut.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|