Who doesn’t love a fluffy stack of pancakes for breakfast? These coconut cream pancakes are not only delicious but also easy to make, making them perfect for a weekend brunch with friends or a special treat for yourself.
Why You’ll Love This Recipe:
- The combination of coconut milk and shredded coconut adds a tropical twist to the traditional pancake recipe, giving it a unique and irresistible flavor.
- With simple ingredients and quick prep time, these pancakes are perfect for busy mornings or lazy weekends when you want a delicious breakfast without spending hours in the kitchen.
Ingredient Notes:
- Eggs: Provide structure and fluffiness to the pancakes.
- Coconut milk, organic full fat: Adds richness and a subtle coconut flavor.
- Coconut sugar: Provides sweetness with a hint of caramel-like taste.
- Coconut oil: Adds a touch of coconut flavor and helps in cooking the pancakes.
- Sour cream: Adds moisture and richness to the batter.
- Vanilla or almond extract: Enhances the flavor of the pancakes.
- All-purpose flour: Gives the pancakes structure and helps them rise.
- Baking powder: Acts as a leavening agent to make the pancakes light and fluffy.
- Sea salt: Balances the sweetness and enhances the flavors.
- Shredded coconut, unsweetened: Adds texture and more coconut flavor.
- Coconut cooking spray: For greasing the pan when cooking the pancakes.
Step-by-Step Instructions:
- In a large mixing bowl, whisk together eggs, coconut milk, coconut sugar, coconut oil, sour cream, and vanilla or almond extract.
- Add the flour, baking powder, sea salt, and shredded coconut to the wet ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter, greasing the skillet as needed.
Helpful Tips:
- To enhance the coconut flavor, add a sprinkle of shredded coconut on top of the pancakes before flipping.
- For extra sweetness, serve the pancakes with maple syrup or honey.
- To make the pancakes dairy-free, you can substitute the sour cream with coconut yogurt.
Expert Tips for the Best Results:
- Use full-fat coconut milk for a richer and creamier texture.
- Let the batter rest for 10-15 minutes before cooking to allow the flavors to meld together.
- Cook the pancakes on medium-low heat to prevent them from burning and ensure even cooking.
Serving Suggestions:
These coconut cream pancakes are delicious on their own, but you can also serve them with fresh berries, sliced bananas, or a dollop of coconut whipped cream for a decadent treat.
Storage and Reheating Tips:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the microwave or toaster oven until heated through.
Frequently Asked Questions:
- Can I use coconut flour instead of all-purpose flour?
While you can experiment with coconut flour, it absorbs more liquid and may result in denser pancakes. - Can I freeze the pancakes for later?
Yes, you can freeze the cooked pancakes in a resealable bag for up to 1 month. Just thaw and reheat before serving. - Can I use sweetened shredded coconut instead of unsweetened?
Yes, but adjust the amount of sugar in the recipe to account for the added sweetness from the coconut.
Conclusion:
These coconut cream pancakes are a delightful twist on a classic breakfast favorite, perfect for any occasion. Give them a try and enjoy the tropical flavors in every bite. Don’t forget to share your feedback and spread the coconut love!
Print
Coconut Cream Pancakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These coconut cream pancakes are a tropical twist on a classic breakfast favorite. Made with coconut milk, shredded coconut, and a hint of coconut sugar, these pancakes are fluffy and flavorful.
Ingredients
Units
Scale
Batter:
- 2 eggs
- 3/4 cup coconut milk, organic full fat
- 1/4 cup coconut sugar
- 3 Tbl. coconut oil
- 1/3 cup sour cream
- 1 tsp. vanilla or almond extract
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/2 cup shredded coconut, unsweetened
Others:
- Coconut cooking spray
Instructions
- Mix Wet Ingredients: In a bowl, whisk together eggs, coconut milk, coconut sugar, coconut oil, sour cream, and vanilla/almond extract.
- Add Dry Ingredients: Mix in flour, baking powder, sea salt, and shredded coconut until just combined.
- Cook Pancakes: Heat a skillet over medium heat, spray with coconut cooking spray, and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Notes
- You can top these pancakes with additional shredded coconut, sliced bananas, or a drizzle of honey for extra flavor.
- For a dairy-free version, you can substitute the sour cream with dairy-free yogurt.
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg