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coconut cream pancakes

Deliciously Fluffy Coconut Cream Pancakes for Your Brunch

These coconut cream pancakes are a delightful twist on your breakfast, offering rich flavor and fluffy texture, perfect for any brunch gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Eggs fresh eggs yield the best results
  • 1 cup Coconut Milk opt for organic full-fat for maximum creaminess
  • ¼ cup Coconut Sugar substitute with regular sugar if preferred
  • 2 tablespoons Coconut Oil can be replaced with any neutral oil
  • ½ cup Sour Cream buttermilk or Greek yogurt works if sour cream is unavailable
  • 1 teaspoon Vanilla or Almond Extract adds depth to the flavor profile
  • 1 cup All-Purpose Flour swap with gluten-free flour blends if needed
  • 1 tablespoon Baking Powder helps the pancakes rise
  • ½ teaspoon Sea Salt balances sweetness
  • ½ cup Unsweetened Shredded Coconut substitute with sweetened for added sweetness
  • as needed Coconut Cooking Spray any cooking spray can serve as an alternative

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Whisk the Wet Ingredients: In a large mixing bowl, whisk together 2 eggs until fluffy and pale. Then, pour in 1 cup of coconut milk and 2 tablespoons of melted coconut oil, blending well until smooth.
  2. Add Sweetness and Tang: Add ¼ cup of coconut sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream to the bowl. Whisk until nicely incorporated.
  3. Incorporate Dry Ingredients: Sift in 1 cup of all-purpose flour and 1 tablespoon of baking powder into the wet mixture. Gently fold until just combined.
  4. Add Shredded Coconut: Fold in ½ cup of unsweetened shredded coconut into the batter.
  5. Preheat the Skillet: Over medium heat, preheat your non-stick skillet with coconut cooking spray.
  6. Cook the Pancakes: Pour ¼ to ⅓ cup of batter onto the skillet for each pancake. Cook for about 2 to 2.5 minutes.
  7. Flip and Finish Cooking: Carefully flip each pancake and cook for another 2.5 minutes until golden brown.
  8. Serve and Enjoy: Serve your pancakes warm, drizzled with maple syrup, or topped with fresh berries.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For optimal fluffiness, use fresh eggs and avoid overcrowding the pan while cooking.

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