Description
Coconut cream pancakes are a delightful breakfast indulgence that transports your taste buds to a tropical paradise. These light and fluffy pancakes are infused with creamy coconut milk and shredded coconut, creating a rich flavor profile that is sure to impress. Perfect for family brunches or cozy weekend mornings, they offer versatility with toppings like fresh berries, nut butter, and maple syrup. Easy to prepare and made with wholesome ingredients, these pancakes are a guilt-free treat that can fit any occasion. Give this recipe a try, and you’ll find yourself craving these coconut cream delights again and again!
Ingredients
Scale
- 2 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
- 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. Add the coconut milk and oil, whisking until well combined. Mix in the coconut sugar, vanilla (or almond extract), and sour cream.
- Sift the flour and baking powder into the wet mixture, blending until no lumps remain. Gently fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour about 1/4 to 1/3 cup of batter for each pancake.
- Cook pancakes for about 2 to 2½ minutes on one side until bubbles form around the edges, then flip and cook for another 2½ minutes until golden brown.
- Serve immediately topped with butter, syrup, or fresh berries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 172
- Sugar: 6g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg