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