Description
Delight in these fluffy, tropical coconut cream pancakes made with rich coconut milk, shredded coconut, and a hint of coconut sugar for natural sweetness. Perfect for a special breakfast or brunch, these pancakes are moist, flavorful, and easy to prepare.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
Sweetener and Add-ins
- 1/4 cup coconut sugar
- 1/2 cup unsweetened shredded coconut
For Cooking
- Coconut cooking spray
Instructions
- Whisk Eggs: In a large mixing bowl, whisk the eggs vigorously until frothy and fluffy, about 60 seconds. This helps incorporate air for light pancakes.
- Add Liquids: Pour in the coconut milk and melted coconut oil, whisking together for another 30 to 45 seconds to combine fully.
- Mix Sweeteners and Flavorings: Add the coconut sugar, vanilla or almond extract, and sour cream to the mixture. Whisk thoroughly for about 60 seconds until smooth and well blended.
- Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, and sea salt into the wet mixture to prevent lumps. Gently blend until the batter is smooth but avoid overmixing to keep pancakes tender.
- Fold in Coconut: Carefully fold the shredded unsweetened coconut into the batter until evenly distributed for added texture and flavor.
- Preheat and Prepare Skillet: Heat a large 10-inch non-stick skillet over medium heat. Once hot, lightly coat with coconut cooking spray to prevent sticking.
- Cook Pancakes: Pour 1/4 to 1/3 cup of batter per pancake onto the skillet, cooking two pancakes at a time without crowding. Cook over medium to medium-low heat for 2 to 2 1/2 minutes, until edges bubble and the surface loses its glossy sheen.
- Flip and Finish Cooking: Gently flip the pancakes and cook for another 2 1/2 minutes on the second side until golden brown and cooked through.
- Repeat Cooking: Remove cooked pancakes to a plate. Respray the skillet as necessary and repeat the process until all batter is used.
- Serve: Serve the coconut cream pancakes hot with butter, syrup, or fresh berries for a delightful breakfast.
Notes
- Use full-fat organic coconut milk for the best flavor and texture.
- Do not overmix the batter after adding flour to keep pancakes light and fluffy.
- Unsweetened shredded coconut adds texture without excess sweetness; adjust sugar to taste if needed.
- Cooking on medium to medium-low heat prevents burning and ensures even cooking inside.
- Serve immediately to enjoy optimum fluffiness and warmth.
- These pancakes can be frozen and reheated gently in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: coconut cream pancakes, coconut pancakes, tropical pancakes, breakfast pancake recipe, coconut milk pancakes
