Description
These Coconut Cream Pancakes are light, fluffy, and bursting with coconut flavor, making them a perfect breakfast or brunch treat. Enjoy them with fresh fruit, syrup, or whipped cream for a truly indulgent experience.
Ingredients
2 large eggs
1 cup organic full-fat coconut milk
1/4 cup coconut sugar
2 tablespoons coconut oil, melted
1/4 cup sour cream
1 teaspoon vanilla or almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup shredded coconut
Coconut cooking spray for cooking
Instructions
1. In a large mixing bowl, whisk the eggs until well combined.
2. Add the coconut milk, coconut sugar, melted coconut oil, sour cream, and vanilla or almond extract. Whisk until smooth.
3. In a separate bowl, combine the all-purpose flour, baking powder, and sea salt. Gradually add to the wet mixture, folding until just combined.
4. Fold in shredded coconut.
5. Preheat a skillet or griddle over medium heat and lightly coat with coconut cooking spray.
6. Scoop 1/4 cup of batter per pancake onto the griddle.
7. Cook 2–3 minutes per side until golden brown and set.
8. Serve warm with banana slices, pineapple chunks, syrup, or whipped cream.
Notes
For gluten-free, substitute all-purpose flour with a GF blend.
Use flax or chia eggs and plant-based sour cream for vegan option.
Customize with chocolate chips, nuts, or seasonal fruits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Tropical
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 325
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg