I love Coconut. The subtle flavor is hard to get to come through in pancakes. But let’s give it a whirl.

Start with a basic batter.

1/4 cup coconut oil
1 1/2 cups of large shredded coconut
2 cups coconut milk (substituted for the normal milk in the batter. You will need to then add heavy cream till the batter is smooth)2 tablespoons of Vanilla
1/4 cup sugar
1 package of cream cheese cubed.

The key is to cook on a low heat and get a soft golden brown to this pancakes, but cooked through. This will help the flavor shine. Serve. Enjoy.

Coconut Cream Pancakes