Description
These coconut cream pancakes are soft, fluffy, and bursting with tropical flavor. Made with full-fat coconut milk, shredded coconut, and coconut oil, this recipe offers a rich and delicious twist on traditional pancakes, perfect for a cozy breakfast or brunch.
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
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking and Serving
- Coconut cooking spray
- Butter (for topping)
- Syrup (for topping)
- Fresh berries (for topping)
Instructions
- Whisk the Eggs: In a large mixing bowl, vigorously whisk the eggs for about 60 seconds until frothy and fluffy to incorporate air, which makes the pancakes extra light.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil to the eggs, whisking for another 30-45 seconds to fully blend. Then add coconut sugar, vanilla or almond extract, and sour cream, whisking thoroughly for about 60 seconds to combine everything smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the wet ingredients in the bowl. Add the sea salt. Gently whisk or stir just until combined, taking care not to overmix to keep the batter light.
- Fold in Shredded Coconut: Add unsweetened shredded coconut and carefully fold it into the batter using a spatula to evenly distribute throughout the mixture.
- Heat the Skillet: Place a large (10-inch diameter) non-stick skillet over medium heat and let it get hot. Lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook the Pancakes: Pour about 1/4 to 1/3 cup batter per pancake into the skillet, allowing space for two pancakes at a time. Cook for 2 to 2 1/2 minutes on the first side until bubbles appear at the edges and the batter loses its shine.
- Flip and Finish: Carefully flip each pancake and cook an additional 2 1/2 minutes, or until golden brown and fully cooked through.
- Repeat: Remove cooked pancakes to a plate, re-spray the skillet as needed, and repeat cooking with remaining batter until all pancakes are done.
- Serve: Serve the pancakes immediately topped with butter, syrup, and fresh berries as desired for a delicious tropical breakfast treat.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use full-fat coconut milk for the best texture and flavor.
- The sour cream adds moisture and slight tang, enhancing the coconut flavor.
- Non-stick skillet and coconut cooking spray help prevent the pancakes from sticking and promote even browning.
- Enjoy the pancakes fresh off the skillet for the best taste and texture.
