Description
Deliciously fluffy coconut cream pancakes made with full-fat coconut milk, shredded coconut, and coconut sugar for a rich tropical twist. These pancakes are perfect for a weekend breakfast or brunch, offering a unique flavor and moist texture that pairs beautifully with fresh berries or syrup.
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
- 1/4 cup coconut sugar
- 1/2 cup unsweetened shredded coconut
Other
- Coconut cooking spray (for skillet)
Instructions
- Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds. Add the coconut milk and coconut oil, whisking another 30-45 seconds. Then add the coconut sugar, vanilla extract, and sour cream, whisking for about 60 seconds until well combined.
- Combine Dry Ingredients: Sift the flour and baking powder into the wet mixture, then fold in the sea salt and shredded coconut. Stir gently until just combined.
- Heat Skillet: Place a large non-stick skillet (about 10 inches diameter) over medium heat and let it warm up. Lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook Pancakes (First Side): Pour about 1/4 to 1/3 cup of batter per pancake onto the hot skillet, cooking two pancakes at a time without crowding. Let them cook on medium to medium-low heat for 2 to 2 ½ minutes, until bubbles form around the edges and the batter loses its shine.
- Flip and Cook (Second Side): Gently flip the pancakes and cook for another 2 ½ minutes on the other side until golden brown and cooked through.
- Repeat: Remove cooked pancakes to a plate and repeat the process with remaining batter, reapplying cooking spray as needed to prevent sticking.
- Serve: Serve pancakes immediately with butter, syrup, or fresh berries for a delicious finishing touch.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Be gentle when folding in shredded coconut to keep the batter light.
- Adjust the heat of the skillet as needed to avoid burning the pancakes.
- These pancakes freeze well; reheat gently in a skillet or microwave.
- For a nut-free version, ensure coconut sugar and extracts used are not cross-contaminated.
