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Coconut Cream Pancakes Recipe

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★★★★★

4.7 from 129 reviews

Delight in these fluffy coconut cream pancakes made with rich coconut milk, shredded coconut, and a hint of vanilla. Perfect for a tropical-inspired breakfast, these pancakes are cooked on a skillet to yield a golden exterior and a tender, moist interior. Sweetened naturally with coconut sugar and complemented by sour cream, they make a flavorful and satisfying morning treat.

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

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon 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 until they become frothy and fluffy, about 60 seconds.
  2. Add Liquids: Add the coconut milk and coconut oil to the eggs and whisk together for another 30 to 45 seconds for a smooth mixture.
  3. Incorporate Sweeteners and Flavor: Stir in the coconut sugar, vanilla or almond extract, and sour cream, whisking everything together well for about 60 seconds until fully combined.
  4. Sift and Fold Dry Ingredients: Sift the all-purpose flour and baking powder into the wet mixture, then blend thoroughly to avoid lumps. Gently fold in the shredded coconut evenly throughout the batter.
  5. Preheat Skillet: Heat a large 10-inch non-stick skillet over medium heat and lightly coat it with coconut cooking spray to prevent sticking.
  6. Cook Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without crowding. Cook over medium to medium-low heat for approximately 2 to 2 1/2 minutes until bubbles form on the edges and the batter loses its shine.
  7. Flip and Finish: Gently flip the pancakes and cook for another 2 1/2 minutes on the second side until golden brown and cooked through.
  8. Repeat Cooking: Remove cooked pancakes to a plate and continue the process for the remaining batter, reapplying cooking spray as needed to keep pancakes from sticking.
  9. Serve: Serve the warm pancakes immediately topped with butter and syrup or fresh berries for a delicious breakfast treat.

Notes

  • For fluffier pancakes, ensure the eggs are well whisked and the batter is not overmixed after adding the flour.
  • Use full-fat coconut milk and coconut oil to enhance the richness and flavor of the pancakes.
  • Adjust the heat to medium-low if pancakes are browning too quickly before cooking through.
  • Serve immediately after cooking for the best texture and warmth.
  • Substitute almond extract for vanilla for a different flavor profile.

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

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