Coconut cream pancakes are a delightful way to elevate your breakfast or brunch. Perfect for weekends and special occasions, these pancakes offer a unique blend of flavors that will impress family and friends. Their fluffy texture combined with the richness of coconut makes them an irresistible treat that everyone will love.
Why You’ll Love This Recipe
- Easy to Make – With simple ingredients and straightforward steps, you’ll have delicious pancakes in no time.
- Flavorful – The combination of coconut cream, milk, and shredded coconut creates a rich, tropical taste.
- Versatile – Enjoy them plain or topped with fresh berries, syrup, or even whipped cream for extra indulgence.
- Healthy Ingredients – Made with coconut oil and coconut sugar, these pancakes are a guilt-free option for breakfast.
- Perfect for Any Occasion – Whether it’s a lazy Sunday morning or a festive brunch, these pancakes fit right in.
Tools and Preparation
Before you start making your delicious coconut cream pancakes, gather the necessary tools to ensure a smooth cooking process.
Essential Tools and Equipment
- Non-stick skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sifter
Importance of Each Tool
- Non-stick skillet – Ensures easy flipping and prevents sticking, which is crucial for perfect pancakes.
- Mixing bowls – Provides ample space for whisking ingredients without mess.
- Whisk – Helps incorporate air into the batter, making your pancakes fluffy.
Ingredients
Coconut cream pancakes are the perfect weekend or special occasion treat. Loaded with healthy coconut oil, milk, and shredded coconut, this is a homerun!
For the Pancake Batter
- 2 eggs
- 3/4 cup coconut milk, organic full fat
- ¼ cup coconut sugar
- 3 Tbl. coconut oil
- 1/3 cup sour cream
- 1 tsp. vanilla or almond extract
For the Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
For the Coconut Flavor
- ½ cup shredded coconut, unsweetened
For Cooking
- Coconut cooking spray
How to Make coconut cream pancakes
Step 1: Whisk the Wet Ingredients
In a large mixing bowl, put the eggs and whisk together until frothy and fluffy (about 60 seconds). Add the coconut milk and oil and whisk another 30-45 seconds. Add the coconut sugar, vanilla, and sour cream and whisk about 60 seconds.
Step 2: Combine Dry Ingredients
Sift in the flour and baking powder into the wet mixture. Blend well until combined. Gently fold in the shredded coconut.
Step 3: Prepare the Skillet
In a large (about 10” diameter) non-stick skillet over medium heat, let the skillet get hot then coat it lightly with cooking spray. Pour about ¼ to 1/3 cup batter per pancake grilling two pancakes at a time. Don’t crowd the skillet.
Step 4: Cook Pancakes
Let the pancakes cook over medium to medium-low heat for about 2 to 2 ½ minutes on the first side. The edges will begin to bubble while the batter starts to lose its shine. Gently flip and cook another about 2 ½ minutes on the other side.
Step 5: Repeat Cooking Process
Remove cooked pancakes to a plate and repeat this process by re-spraying the skillet as needed until all batter is used.
Step 6: Serve Immediately
Serve immediately with butter and syrup or fresh berries! Enjoy your warm coconut cream pancakes!
How to Serve coconut cream pancakes
Coconut cream pancakes are a delightful treat that can be served in various ways. Here are some creative serving suggestions to elevate your pancake experience.
Classic Toppings
- Maple Syrup – Drizzle warm maple syrup over the pancakes for a sweet finish.
- Fresh Berries – Top with a mix of strawberries, blueberries, and raspberries for a fruity kick.
- Whipped Cream – Add a dollop of whipped cream for an indulgent touch.
Tropical Twist
- Toasted Coconut Flakes – Sprinkle toasted coconut on top to enhance the coconut flavor.
- Pineapple Slices – Fresh pineapple adds a juicy sweetness that pairs perfectly with coconut.
- Coconut Yogurt – Serve with a side of coconut yogurt for a creamy contrast.
Nutty Flavors
- Chopped Nuts – Add chopped pecans or walnuts for extra crunch and nutrition.
- Almond Butter – Spread almond butter on top for a nutty flavor that complements the pancakes.
How to Perfect coconut cream pancakes
For the best coconut cream pancakes, follow these tips to ensure they turn out fluffy and delicious every time.
- Use fresh ingredients – Ensure your eggs and dairy are fresh for better flavor and texture.
- Don’t overmix the batter – Gently fold the flour to avoid tough pancakes; it’s okay if there are some lumps.
- Preheat the skillet properly – Make sure your skillet is hot enough before pouring in the batter to get that perfect golden color.
- Monitor cooking temperature – Keep the heat medium to prevent burning while allowing the insides to cook fully.
- Rest the batter briefly – Letting it sit for about 10 minutes can help achieve fluffier pancakes.
Best Side Dishes for coconut cream pancakes
Pairing your coconut cream pancakes with side dishes can make for a well-rounded meal. Here are some excellent options to consider:
- Breakfast Sausages – Savory sausages provide a hearty balance to sweet pancakes.
- Scrambled Eggs – Light and fluffy scrambled eggs add protein and complement the meal beautifully.
- Fruit Salad – A refreshing fruit salad brightens up your plate with seasonal fruits.
- Greek Yogurt Parfait – Layered yogurt with granola and fruit offers a healthy and satisfying side.
- Smoothie Bowl – A smoothie bowl packed with greens and fruits can add nutritional value to your breakfast.
- Crispy Bacon – The salty crunch of bacon contrasts wonderfully with sweet pancakes, making it hard to resist!
Common Mistakes to Avoid
Making coconut cream pancakes can be a delightful experience, but there are some common pitfalls to watch out for. Here are mistakes you should avoid:
- Skipping the whisking step: Not whisking eggs properly can lead to flat pancakes. Make sure to whisk until frothy for the best texture.
- Using low-quality coconut milk: Low-fat or sweetened coconut milk can alter the flavor. Always opt for organic full-fat coconut milk for rich taste.
- Overcrowding the skillet: Cooking too many pancakes at once can lower the temperature of your skillet and result in uneven cooking. Stick to two at a time for perfect golden-brown results.
- Ignoring the heat settings: Cooking on too high heat can burn the pancakes while leaving them raw inside. Use medium to medium-low heat for even cooking.
- Not letting the batter rest: Skipping this step may lead to dense pancakes. Allow your batter to rest for about 5 minutes for fluffier results.
Storage & Reheating Instructions
Refrigerator Storage
- Store pancakes in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing coconut cream pancakes
- Place cooled pancakes in a single layer on a baking sheet.
- Freeze them for about 1-2 hours, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months.
Reheating coconut cream pancakes
- Oven: Preheat your oven to 350°F (175°C) and heat pancakes on a baking sheet for about 10 minutes.
- Microwave: Place one pancake on a microwave-safe plate and heat for about 20-30 seconds or until warm.
- Stovetop: Heat a skillet over low heat and warm each pancake for about 1 minute on each side.
Frequently Asked Questions
If you have questions about making coconut cream pancakes, you’re not alone! Here are some frequently asked ones:
Can I use different types of flour for coconut cream pancakes?
Yes, you can substitute all-purpose flour with whole wheat or gluten-free flour, but it may change the texture slightly.
How can I make my coconut cream pancakes sweeter?
To enhance sweetness, consider adding more coconut sugar or serving with maple syrup or honey.
Are there any dairy-free options?
Absolutely! Use vegan sour cream or omit it entirely. The recipe will still yield delicious results.
How do I customize my coconut cream pancakes?
You can add chocolate chips, nuts, or fruit into the batter before cooking for extra flavor and variety.
What toppings go well with coconut cream pancakes?
These pancakes pair wonderfully with fresh berries, whipped cream, or toasted coconut flakes.
Final Thoughts
Coconut cream pancakes are not just a breakfast dish; they’re a delicious way to start your day or impress guests during brunch. Their fluffy texture and rich flavor make them versatile enough for any occasion. Feel free to customize them with your favorite toppings or mix-ins to suit your taste!
Coconut Cream Pancakes
Coconut cream pancakes are a tropical delight that can transform your breakfast or brunch into a special occasion. With their fluffy, tender texture and rich coconut flavor, these pancakes are not only easy to make but also perfect for impressing family and friends. A blend of coconut milk, shredded coconut, and a hint of vanilla creates an irresistible taste that pairs beautifully with fresh berries or maple syrup. Whether you’re indulging on a leisurely Sunday morning or hosting a festive brunch, these pancakes will surely become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 4 servings (8 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
- 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 coconut milk, melted coconut oil, coconut sugar, sour cream, and vanilla extract; mix well.
- Sift in flour, baking powder, and salt; gently combine. Fold in shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour 1/4 to 1/3 cup of batter per pancake.
- Cook the pancakes for about 2 to 2.5 minutes on each side until golden brown.
- Repeat until all batter is used, serving immediately with your choice of toppings.
Nutrition
- Serving Size: Approximately 2 pancakes (160g)
- Calories: 360
- Sugar: 12g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg
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