Description
Deliciously fluffy coconut cream pancakes made with full-fat coconut milk, shredded coconut, and a hint of coconut sugar. These tender pancakes are infused with vanilla or almond extract, creating a perfect tropical twist on a breakfast classic.
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
Sweeteners
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking
- Coconut cooking spray
Instructions
- Whisk the Eggs: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds, to help create airy pancakes.
- Add Coconut Milk and Oil: Pour in the coconut milk and coconut oil, then whisk for another 30-45 seconds, ensuring the liquids are fully blended.
- Incorporate Sweeteners and Flavorings: Add the coconut sugar, vanilla or almond extract, and sour cream to the bowl. Whisk for about 60 seconds until the mixture is smooth and cohesive.
- Sift and Combine Dry Ingredients: Sift in the all-purpose flour and baking powder directly into the wet ingredients. Sprinkle in the sea salt, then blend until just combined. Gently fold in the shredded coconut to distribute evenly through the batter.
- Heat and Prepare the Skillet: Place a large (about 10-inch) non-stick skillet over medium heat. Once hot, lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook the Pancakes: Pour 1/4 to 1/3 cup of batter per pancake into the skillet, making two pancakes at a time and avoiding overcrowding. Cook for about 2 to 2 1/2 minutes on the first side, watching for bubbles around the edges and the batter losing its shine. Flip gently, then cook for another 2 1/2 minutes on the other side until golden and cooked through.
- Repeat: Transfer cooked pancakes to a plate, and repeat the cooking process, re-spraying the skillet as needed, until all the batter is used.
- Serve: Serve the pancakes immediately, topped with butter, syrup, or a fresh handful of berries for extra flavor.
Notes
- For fluffier pancakes, avoid overmixing the batter once the dry ingredients are added.
- You can substitute the coconut sugar with maple syrup or brown sugar if preferred.
- Use a non-stick skillet and medium heat to prevent pancakes from burning before they are cooked through.
- Serve immediately for best texture; pancakes can be kept warm in a low oven if preparing in batches.
- Adding fresh fruit or nuts as toppings can enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: coconut cream pancakes, coconut milk pancakes, gluten free pancakes, coconut sugar pancakes, breakfast pancakes, tropical pancakes
