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coconut cream pancakes Recipe

coconut cream pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 695 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes (serves 3-4)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These coconut cream pancakes are ultra-fluffy, delightfully fragrant, and rich with coconut flavor—thanks to coconut milk, oil, and shredded coconut. A touch of coconut sugar and a creamy boost from sour cream make every bite tender and just sweet enough. Perfect for a leisurely breakfast, they’re irresistible with a slather of butter, drizzle of syrup, or a heap of fresh berries.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 3/4 cup coconut milk, organic full fat
  • 1/4 cup coconut sugar
  • 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
  • 1/2 cup shredded coconut, unsweetened

For Cooking

  • Coconut cooking spray

Instructions

  1. Whisk the Eggs: In a large mixing bowl, whisk the eggs vigorously until they’re frothy and fluffy, about 60 seconds. This will help give your pancakes extra lift.
  2. Combine Wet Ingredients: Add the coconut milk and coconut oil to the eggs, whisking for another 30-45 seconds until well combined. Next, add in the coconut sugar, vanilla or almond extract, and sour cream. Whisk again for about 60 seconds until the mixture is smooth.
  3. Add Dry Ingredients: Sift the flour and baking powder directly into the wet mixture to prevent lumps. Add the sea salt. Mix together until just incorporated, being careful not to overmix. Gently fold in the shredded coconut until evenly distributed.
  4. Preheat and Prep the Skillet: Place a large (about 10-inch) non-stick skillet over medium heat and allow it to get hot. Lightly coat the surface with coconut cooking spray.
  5. Cook the Pancakes: For each pancake, pour about 1/4 to 1/3 cup of batter into the skillet, cooking two pancakes at a time without crowding. Cook over medium to medium-low heat until bubbles form around the edges and the batter starts to lose its shine, about 2 to 2½ minutes.
  6. Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 to 2½ minutes, until golden and cooked through.
  7. Repeat: Transfer cooked pancakes to a plate and repeat the process—re-spraying the skillet as needed—until all the batter is used.
  8. Serve: Enjoy the pancakes immediately with your favorite toppings such as butter, syrup, or fresh berries!

Notes

  • Make sure not to overmix the batter—stir until just combined for the fluffiest pancakes.
  • For extra coconut flavor, toast the shredded coconut before folding it into the batter.
  • Sour cream can be replaced with Greek yogurt for a slightly tangier result.
  • These pancakes freeze well—layer with parchment and reheat in the toaster.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 315
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 17g
  • Saturated Fat: 13g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 69mg

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