Kick off the weekend with a killer brunch, and include these pancakes!
For a more simple version, stack them up and add bananas, berries, pecans, whatever comes to mind and go with what you have on hand and drizzle on some organic syrup.
For a more fun and sweeter version, let's add some homemade whipped cream on top! Here's the recipe:
To have the coco whipped cream with the perfect consistency, you will need to prep the coconut whipped cream recipe the night before. The first time I made it I just winged it and will share my totally lazy way, which Dana from Minimalist Baker specifically says how it doesn't "work," but it's still totally delicious and takes 10 minutes. How many times have you "planned" to have pancakes? Sometimes the thought organically comes to us, so just know that this works, but just know the consistency is not "perfect." It's more runny especially when the creme hits the warm pancakes.
Lazy coco creme steps:
Take the can of coconut cream, only take the cream off the top, not the liquid! Set aside in a small bowl. Place in the freezer for 10 minutes or until the pancakes are done. Take a mixing bowl. Add 10 ice cubes and cold water. Better yet if you can put in the fridge or freezer for those 10 minutes. You want the bowl cold.
Wash and slice the fruit.
Grab the coco cream that's been chilling in the freezer for 10 minutes, dump out the water and ice out of the mixing bowl.
Place the coco creme in the mixing bowl.
Beat for 30 seconds.
Add in 1/2 c of powdered sugar and 1/2 tsp of vanilla extract and beat on high for another couple minutes.
Lick the beaters because that's everyone's fave past time.
Add to your pancake stack, place some berries on top and along the side.
The pancakes don't need syrup since you have the whipped cream, IMO, but live your life!