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Coconut Cream Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 79 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

These coconut cream pancakes are delightfully fluffy and moist, infused with the rich flavors of coconut milk, coconut oil, and shredded coconut. Perfect for a wholesome breakfast, they are enhanced with a touch of coconut sugar and sour cream to create a tender texture. Serve them warm with butter, syrup, and fresh berries for a delicious tropical twist on a classic favorite.

Ingredients

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 (for serving)
  • Syrup (for serving)
  • Fresh berries (for serving)

Instructions

  1. Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously until frothy and fluffy, about 60 seconds. This helps incorporate air for extra fluffy pancakes.
  2. Add Wet Ingredients: Pour in the coconut milk and coconut oil. Continue whisking for another 30-45 seconds to fully blend. Then add the coconut sugar, vanilla or almond extract, and sour cream, whisking thoroughly for about 60 seconds to combine all wet ingredients smoothly.
  3. Incorporate Dry Ingredients: Sift in the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Add sea salt. Gently whisk or stir until just combined, making sure not to overmix the batter.
  4. Fold in Shredded Coconut: Add the unsweetened shredded coconut and use a spatula to carefully fold it into the batter, distributing it evenly throughout.
  5. Heat the Skillet: Place a large (about 10-inch diameter) non-stick skillet over medium heat. Allow it to get hot, then lightly coat with coconut cooking spray.
  6. 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. Let cook for 2 to 2 1/2 minutes on the first side until you see bubbles at the edges and the batter loses some shine.
  7. Flip and Finish: Carefully flip each pancake and cook another 2 1/2 minutes, or until golden brown and cooked through.
  8. Repeat: Remove pancakes to a plate, re-spray the skillet as needed, and repeat until all batter has been used up.
  9. Serve: Enjoy the pancakes immediately, topped with butter, syrup, or fresh berries as desired.

Notes

  • To ensure fluffy pancakes, do not overmix the batter once the flour is added.
  • Use full-fat coconut milk and coconut oil for a richer flavor and moist texture.
  • You can substitute almond extract with vanilla extract based on preference.
  • Cooking on medium heat helps avoid burning the pancakes while cooking through.
  • Add fresh fruits or nuts in the batter for added texture and flavor variations.

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