Coconut Cream Pancakes
Soft and fluffy Coconut Cream Pancakes made with coconut milk and shredded coconut.
Ingredients
- 2 large eggs
- ¾ cup full-fat coconut milk
- ¼ cup coconut sugar
- 3 tablespoons coconut oil melted
- ⅓ cup sour cream
- 1 teaspoon vanilla extract or almond extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large mixing bowl, whisk the eggs for about 1 minute until light and frothy.
- Add the coconut milk and melted coconut oil. Whisk for another 30–45 seconds.
- Mix in the coconut sugar, vanilla extract, and sour cream until smooth.
- Sift the flour, baking powder, and sea salt into the wet ingredients.
- Stir gently until just combined. Avoid overmixing.
- Fold in the shredded coconut.
- Heat a large non-stick skillet over medium heat and lightly coat it with coconut cooking spray.
- Pour about ¼ to ⅓ cup of batter per pancake, leaving space between each pancake.
- Cook for about 2–2½ minutes until bubbles appear and the edges begin to set.
- Carefully flip and cook for another 2–2½ minutes until golden brown.
- Continue cooking the remaining batter, spraying the skillet again as needed.
- Serve the Coconut Cream Pancakes warm with butter, maple syrup, toasted coconut, or fresh berries.
Notes
- Full-fat coconut milk provides the richest flavor and best texture.
- Fresh berries, sliced bananas, toasted coconut, or whipped cream make excellent toppings.
- Pure maple syrup complements the coconut beautifully.
- Almond extract creates a slightly nuttier flavor than vanilla.