Coconut Cream Pancakes
Coconut Cream Pancakes are fluffy homemade pancakes made with coconut milk and shredded coconut.They are rich, lightly sweet, and perfect for breakfast or brunch.Serve warm with syrup, berries, or toasted coconut.
Ingredients
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract or almond extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds.
- Add the coconut milk and coconut oil. Whisk for another 30–45 seconds until combined.
- Mix in the coconut sugar, vanilla extract, and sour cream. Continue whisking for about 60 seconds.
- Sift the flour and baking powder into the wet ingredients. Add sea salt and stir until smooth.
- Fold in the shredded coconut gently to keep the batter light.
- Heat a large non-stick skillet over medium heat. Lightly coat with coconut cooking spray.
- Pour about 1/4 to 1/3 cup batter per pancake into the skillet. Cook two pancakes at a time without overcrowding the pan.
- Cook the Coconut Cream Pancakes for 2 to 2½ minutes on the first side, until bubbles form and the batter loses its shine.
- Carefully flip and cook another 2½ minutes until golden brown and cooked through.
- Transfer to a serving plate and repeat with remaining batter, spraying the skillet as needed.
- Serve warm with butter, maple syrup, fresh berries, or toasted coconut.
Notes
- Almond extract gives a stronger tropical bakery-style flavor.
- Fresh strawberries, blueberries, or mango pair beautifully with these pancakes.
- For a lighter version, use light sour cream and reduced-fat coconut milk.
- Pancakes can be kept warm in a low oven while cooking the remaining batter.