Description
These coconut cream pancakes are fluffy, rich, and infused with the tropical flavor of coconut. Made with coconut milk, coconut oil, and shredded coconut, they offer a delightful twist on classic pancakes. Perfect for a weekend brunch, these pancakes are light, airy, and best served with butter, syrup, and fresh berries for a delicious start to your day.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 3/4 cup organic full fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking and Serving
- Coconut cooking spray
- Butter
- Syrup
- Fresh berries
Instructions
- Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously until frothy and fluffy, about 60 seconds. This step incorporates air into the eggs, which helps make the pancakes extra fluffy.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil and continue whisking for another 30-45 seconds to fully combine. Then add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds until all wet ingredients are blended smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl containing the wet ingredients. Add the sea salt. Gently whisk or stir until just combined, being careful not to overmix the batter to keep pancakes tender.
- Fold in Shredded Coconut: Add the unsweetened shredded coconut and use a spatula to carefully fold it into the batter, ensuring the coconut is evenly distributed without deflating the mixture.
- Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) on medium heat and allow it to preheat fully. Lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without crowding. Allow them to cook for 2 to 2 1/2 minutes on the first side until bubbles form around the edges and the batter loses some of its shine.
- Flip and Finish: Carefully flip each pancake and cook for another 2 1/2 minutes, or until the pancakes are golden brown and cooked through.
- Repeat: Remove the cooked pancakes to a plate, reapply coconut cooking spray to the skillet as needed, and continue cooking the remaining batter until all pancakes are done.
- Serve: Serve the warm pancakes topped with butter, syrup, and fresh berries for a delicious breakfast treat.
Notes
- Use organic full-fat coconut milk for the best flavor and texture.
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Cook pancakes on medium heat to ensure even cooking without burning.
- For a dairy-free version, substitute sour cream with coconut yogurt.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage.
