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coconut cream pancakes

Irresistibly Fluffy Coconut Cream Pancakes for Weekend Bliss

These coconut cream pancakes are fluffy, quick to make, and offer a tropical escape for breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 large Eggs Substitute with applesauce or yogurt for a vegan option.
  • 1 cup Coconut Milk Use full-fat organic coconut milk for the best results.
  • 1/4 cup Coconut Sugar Can be swapped with brown sugar if needed.
  • 2 tablespoons Coconut Oil Can also be replaced with vegetable oil or melted butter.
  • 1/2 cup Sour Cream Substitute with Greek yogurt or buttermilk for variation.
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative.
  • 1 cup All-Purpose Flour Substitute with almond or oat flour for gluten-free option.
  • 1 tablespoon Baking Powder Use fresh baking powder for optimum rising.
  • 1/4 teaspoon Sea Salt Balances the sweetness perfectly.
  • 1/2 cup Shredded Coconut (Unsweetened) Sweetened coconut can be used for extra sweetness.
  • as needed Coconut Cooking Spray Use for greasing the skillet.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • non-stick skillet

Method
 

Cooking Instructions
  1. In a large mixing bowl, whisk the eggs until frothy, add coconut milk and coconut oil, whisk until blended.
  2. In the same bowl, incorporate coconut sugar, vanilla extract, and sour cream, whisk until smooth.
  3. Sift in all-purpose flour, baking powder, and sea salt into the wet mixture; fold in shredded coconut until just combined.
  4. Preheat a non-stick skillet over medium heat, grease with coconut spray or butter.
  5. Pour 1/4 to 1/3 cup of batter onto the skillet, cook until bubbles form and edges set; flip and cook until golden brown.
  6. Remove pancakes to a plate, re-grease skillet as necessary, and repeat cooking with remaining batter.
  7. Serve pancakes warm topped with butter, syrup, or fresh berries.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 4mgIron: 6mg

Notes

For best results, let the batter rest for 5-10 minutes before cooking and ensure your skillet is preheated properly.

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