Description
Indulge in the tropical delight of coconut cream pancakes, a perfect breakfast or brunch treat that will elevate your mornings. These fluffy pancakes are infused with the rich flavors of coconut milk and shredded coconut, creating a light and airy texture that’s hard to resist. Ideal for both casual weekends and special gatherings, this recipe is not only easy to follow but also customizable to suit your taste preferences. Whether you top them with fresh berries, maple syrup, or a dollop of coconut cream, these pancakes are sure to impress family and friends alike.
Ingredients
Scale
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
Instructions
- In a mixing bowl, whisk the eggs until frothy. Add the coconut milk, coconut oil, coconut sugar, vanilla extract, and sour cream; mix well.
- Sift in the flour, baking powder, and salt. Stir until combined then fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly coat it with cooking spray.
- Pour about 1/4 to 1/3 cup of batter for each pancake. Cook until bubbles form on the edges (about 2-2½ minutes), then flip and cook an additional 2½ minutes until golden brown.
- Serve warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg