Print

coconut cream pancakes Recipe

coconut cream pancakes Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

Deliciously fluffy coconut cream pancakes made with organic full-fat coconut milk, shredded coconut, and a hint of coconut sugar. These tropical-inspired pancakes are perfect for a delightful breakfast or brunch, offering a rich coconut flavor and a tender, moist texture.

Ingredients

Scale

Wet Ingredients

  • 2 eggs
  • 3/4 cup organic full-fat coconut milk
  • 3 tbsp coconut oil
  • 1/3 cup sour cream
  • 1 tsp vanilla or almond extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup coconut sugar
  • 1/2 cup unsweetened shredded coconut

Other

  • Coconut cooking spray

Instructions

  1. Whisk Eggs: In a large mixing bowl, whisk the eggs vigorously for about 60 seconds until they become frothy and fluffy.
  2. Add Wet Ingredients: Pour in the coconut milk and coconut oil, then whisk for another 30-45 seconds to combine.
  3. Mix in Sweeteners and Flavor: Add the coconut sugar, vanilla or almond extract, and sour cream; whisk for about 60 seconds until the mixture is smooth.
  4. Add Dry Ingredients: Sift together the flour and baking powder, then gradually add them to the wet mixture. Stir thoroughly until well blended.
  5. Fold in Coconut: Gently fold in the unsweetened shredded coconut to distribute it evenly throughout the batter.
  6. Prepare Skillet: Heat a large 10-inch non-stick skillet over medium heat. Lightly coat it with coconut cooking spray.
  7. Cook Pancakes: Pour about 1/4 to 1/3 cup of batter for each pancake into the skillet, cooking two pancakes at a time without crowding them. Cook for 2 to 2 1/2 minutes on the first side until edges bubble and batter loses shine.
  8. Flip Pancakes: Carefully flip the pancakes and cook for another 2 1/2 minutes on the other side until golden brown and cooked through.
  9. Repeat: Remove cooked pancakes to a plate and re-spray the skillet as needed. Continue until all batter is used.
  10. Serve: Serve pancakes immediately with butter, syrup, or fresh berries for a delightful breakfast experience.

Notes

  • For extra coconut flavor, toast the shredded coconut lightly before folding into the batter.
  • Use organic full-fat coconut milk for the best creaminess and flavor.
  • Do not overcrowd the skillet to ensure even cooking and easy flipping.
  • Adjust coconut sugar amount to taste; can substitute with other natural sweeteners if desired.
  • Leftover pancakes can be stored in the fridge for up to 2 days or frozen for longer storage.

Nutrition

Keywords: coconut cream pancakes, coconut pancakes, breakfast pancakes, coconut milk pancakes, fluffy pancakes, tropical pancakes

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