Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk (canned or carton)
• 1/4 cup coconut cream
• 1 large egg
• 2 tablespoons melted coconut oil (plus extra for cooking)
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
• Fresh fruit (like bananas or berries) for serving
• Maple syrup or honey for drizzling

Preparing the Batter

1. In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well mixed. This step is crucial as it ensures that the baking powder is evenly distributed, which helps the pancakes rise beautifully.
2. In another bowl, mix the wet ingredients. Pour in 1 cup of coconut milk, 1/4 cup of coconut cream, and crack in 1 large egg. Add 2 tablespoons of melted coconut oil and 1 teaspoon of vanilla extract. Whisk these together until they are fully combined. The coconut cream adds a rich flavor and a creamy texture that makes these pancakes extra special.
3. Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula or a wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, and we want them to be light and fluffy!
4. Once the batter is combined, fold in 1/2 cup of shredded coconut. This will add a delightful texture and enhance the coconut flavor in the pancakes. Set the batter aside for about 5-10 minutes. This resting period allows the flour to hydrate and the baking powder to activate, which will help the pancakes rise even more.

Cooking Process

1. While the batter is resting, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan, just enough to coat the surface lightly. You want the pan to be hot but not smoking, so keep an eye on it!
2. Once the pan is ready, pour about 1/4 cup of batter onto the skillet for each pancake. You can use a measuring cup or a ladle for this. Make sure to leave some space between each pancake, as they will spread a little while cooking.
3. Cook the pancakes for about 2-3 minutes on the first side. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set. Gently slide a spatula under the pancake and flip it over.
4. Cook the second side for another 1-2 minutes until it’s golden brown. If you’re making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
5. Repeat the process with the remaining batter, adding more coconut oil to the pan as needed. I usually do this after every couple of pancakes to ensure they don’t stick.

Assembling the Pancakes

1. Once all the pancakes are cooked, it’s time to stack them up! I like to place two or three pancakes on a plate for a hearty serving. You can also layer them with fresh fruit like sliced bananas or berries in between the pancakes for added flavor and nutrition.
2. Drizzle some maple syrup or honey over the top. The sweetness of the syrup complements the coconut flavor perfectly. If you’re feeling extra indulgent, you can add a dollop of whipped cream or a sprinkle of additional shredded coconut on top.
3. For a finishing touch, I love to garnish with a few slices of fresh fruit or a handful of berries. Not only does this add a pop of color, but it also enhances the overall flavor profile of the dish.