Coconut Cream Pancakes: Fluffy Weekend Indulgence Loaded with Coconut
By Sophia Reed
Coconut cream pancakes offer a delightful weekend treat with a fluffy texture and a rich coconut flavor. Perfect for special occasions or simply to make any morning special, these pancakes are enhanced with coconut oil, full-fat coconut milk, and shredded coconut. Serve them warm with butter, syrup, or fresh berries for a simple yet indulgent breakfast or brunch option.
Ingredients
- •2 eggs
- •3.75 cup coconut milk (organic full fat)
- •0.25 cup coconut sugar
- •3 Tbl coconut oil
- •0.33 cup sour cream
- •1 tsp vanilla or almond extract
- •1 cup all-purpose flour
- •2 tsp baking powder
- •0.25 tsp sea salt
- •0.5 cup shredded coconut (unsweetened)
- •coconut cooking spray (for skillet)
Instructions
- 1
In a large mixing bowl, whisk together the eggs until frothy and fluffy, about 60 seconds.
- 2
Add the coconut milk and coconut oil; whisk for another 30-45 seconds.
- 3
Stir in the coconut sugar, vanilla or almond extract, and sour cream; whisk for about 60 seconds.
- 4
Sift in the flour and baking powder, blending well.
- 5
Fold in the shredded coconut.
- 6
Heat a large non-stick skillet over medium heat and lightly coat with cooking spray.
- 7
Pour about ¼ to 1/3 cup of batter per pancake, cooking two pancakes at a time.
- 8
Cook for about 2 to 2 ½ minutes on the first side until edges bubble and batter loses shine; gently flip.
- 9
Cook for another 2 ½ minutes on the other side until golden.
- 10
Remove pancakes to a plate and repeat, re-spraying skillet as needed.
- 11
Serve immediately with butter, syrup, or fresh berries.
