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Coconut Cream Pancakes

coconut cream pancakes

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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.

Ingredients

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  • 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

  1. In a mixing bowl, whisk the eggs until frothy. Add coconut milk, melted coconut oil, coconut sugar, sour cream, and vanilla extract; mix well.
  2. Sift in flour, baking powder, and salt; gently combine. Fold in shredded coconut.
  3. 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.
  4. Cook the pancakes for about 2 to 2.5 minutes on each side until golden brown.
  5. Repeat until all batter is used, serving immediately with your choice of toppings.

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