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coconut cream pancakes Recipe

coconut cream pancakes Recipe

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4.8 from 105 reviews

These coconut cream pancakes are a fluffy delight, loaded with rich coconut flavor from coconut milk, shredded coconut, and coconut oil. A touch of sour cream provides tang and extra moisture, while a hint of vanilla or almond extract rounds out the aroma. Perfect for an indulgent breakfast or brunch, they’re golden on the outside, tender on the inside, and naturally sweetened with coconut sugar.

  • Total Time: 30 minutes
  • Yield: 8 pancakes

Ingredients

Wet Ingredients

  • 2 eggs
  • 3/4 cup coconut milk, organic full fat
  • 3 tablespoons coconut oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla or almond extract

Sweetener

  • 1/4 cup coconut sugar

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut, unsweetened

For the Pan

  • Coconut cooking spray (for greasing skillet)

Instructions

  1. Whisk the Eggs – In a large mixing bowl, whisk the eggs until they become frothy and fluffy, about 60 seconds. This step ensures your pancakes will be tender.
  2. Add Coconut Milk and Oil – Pour in the coconut milk and coconut oil, then whisk for another 30–45 seconds to fully combine and aerate.
  3. Incorporate Sugar, Vanilla, and Sour Cream – Add the coconut sugar, vanilla or almond extract, and sour cream. Whisk for 60 seconds until smooth and well mixed.
  4. Sift and Combine Dry Ingredients – Sift the all-purpose flour and baking powder into the wet mixture. Add sea salt. Mix until just combined, avoiding over-mixing for light pancakes.
  5. Fold in Shredded Coconut – Gently fold the unsweetened shredded coconut into the batter, distributing evenly.
  6. Prepare the Skillet – Heat a large (about 10-inch) non-stick skillet over medium heat until hot. Lightly coat the skillet with coconut cooking spray.
  7. Cook the Pancakes – Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two at a time. Leave space so pancakes don’t crowd each other. Let them cook over medium to medium-low heat for 2 to 2 1/2 minutes, or until the edges start to bubble and the batter loses its shine.
  8. Flip and Finish Cooking – Gently flip the pancakes and cook the second side for another 2 1/2 minutes, or until golden and fully cooked through.
  9. Repeat and Serve – Slide finished pancakes onto a plate. Re-spray the skillet as needed and repeat with remaining batter. Serve warm with butter and syrup or fresh berries, as desired.

Notes

  • For extra coconut flavor, try toasting the shredded coconut before adding it to the batter.
  • To make the pancakes dairy-free, swap the sour cream for coconut yogurt.
  • These pancakes freeze well. Cool completely, then freeze in a single layer and reheat in a toaster or oven.
  • Batter will be slightly thick; spread gently with the back of a spoon if needed after pouring into skillet.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 170
  • Sugar: 5g
  • Sodium: 140mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://ellarecipe.com/coconut-cream-pancakes-recipe/