Description
Indulge in these fluffy coconut cream pancakes that are bursting with tropical flavors. The combination of coconut milk, shredded coconut, and coconut sugar creates a delightful breakfast treat.
Ingredients
Units
Scale
Main Ingredients:
- 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
- Coconut cooking spray
Instructions
- Combine Wet Ingredients: In a bowl, whisk together eggs, coconut milk, coconut sugar, coconut oil, sour cream, and vanilla extract.
- Add Dry Ingredients: Sift in flour, baking powder, and salt. Stir until just combined. Fold in shredded coconut.
- Cook Pancakes: Heat a skillet over medium heat and spray with coconut cooking spray. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
- Serve: Serve warm with maple syrup or fresh fruit.
Notes
- You can customize these pancakes by adding sliced bananas or chopped nuts into the batter.
- For extra coconut flavor, top with a dollop of coconut whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg