Coconut Cream Pancakes
These Coconut Cream Pancakes elevate a simple breakfast into a celebration, offering a rich, creamy, and gently sweet tropical flavor. The recipe utilizes coconut in three forms—milk, oil, and shredded—resulting in unbelievably fluffy, moist, and flavorful pancakes perfect for a special brunch or an indulgent morning.
Equipment
- Large mixing bowl
- Whisk
- Sifter
- Large non-stick skillet
- spatula
- Measuring cups
- Measuring spoons
- Coconut cooking spray
Ingredients
Ingredients
- 2 large eggs, at room temperature
- 3/4 cup full-fat organic coconut milk
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil, melted and slightly cooled
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut (toasted, if desired)
- Coconut cooking spray for the skillet
Instructions
Instructions
- In a large mixing bowl, whisk the eggs together until frothy, about 60 seconds. Add the coconut milk and melted coconut oil and whisk for another 30-45 seconds. Add the coconut sugar, vanilla, and sour cream and whisk for about 60 seconds until smooth.
- Sift the flour and baking powder into the wet mixture. Add the salt. Gently fold everything together until just combined. Do not overmix. A few lumps are okay. Fold in the shredded coconut.
- Heat a large non-stick skillet over medium heat. Once hot, coat it lightly with coconut cooking spray. Pour about 1/4 to 1/3 cup of batter per pancake. Cook only two or three at a time to avoid overcrowding.
- Cook for 2 to 2 ½ minutes on the first side, until bubbles appear on the surface and the edges look set. Gently flip the pancakes and cook for another 2 to 2 ½ minutes on the other side until golden brown.
- Remove the pancakes to a plate. Repeat the process with the remaining batter, re-spraying the skillet as needed.
- Serve immediately with your favorite toppings like butter, maple syrup, or fresh berries.
Notes
Toasting the shredded coconut before adding it to the batter enhances its nutty flavor. Avoid overmixing the batter to prevent dense pancakes. Ensure the skillet is properly heated to prevent burning or undercooking. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months; reheat in a toaster or microwave.