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coconut cream pancakes Recipe

coconut cream pancakes Recipe

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4.9 from 78 reviews

  • Author: Mary & Susan
  • Total Time: 25 minutes
  • Yield: 6 pancakes
  • Diet: Vegetarian

Description

These coconut cream pancakes are a tropical twist on the classic breakfast favorite, boasting rich coconut flavor from coconut milk, coconut oil, and shredded coconut. They’re airy, fluffy, and perfectly golden, making them an indulgent yet easy morning treat. Enjoy with butter, syrup, or a handful of fresh berries for a vacation-worthy breakfast right at home.

Ingredients

Wet Ingredients

  • 2 eggs
  • 3/4 cup coconut milk, organic full fat
  • 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 shredded coconut, unsweetened

For Cooking

  • Coconut cooking spray

Instructions

  1. Whisk the Eggs – In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds, to help create airy pancakes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat – Transfer cooked pancakes to a plate, and repeat the cooking process, re-spraying the skillet as needed, until all the batter is used.
  8. Serve – Serve the pancakes immediately, topped with butter, syrup, or a fresh handful of berries for extra flavor.

Notes

  • You can substitute vanilla with almond extract for a different flavor profile.
  • For extra coconut flavor, toast the shredded coconut before adding to the batter.
  • Pancakes can be kept warm in a low oven (200°F) while finishing the batch.
  • Swap all-purpose flour for a gluten-free blend if desired.
  • Leftovers can be stored in an airtight container and reheated in the toaster or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 220
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 43mg

Find it online: https://mysimpledish.com/coconut-cream-pancakes-recipe/