Description
These coconut cream pancakes are fluffy, tender, and bursting with tropical coconut flavor. Made with full-fat coconut milk, shredded coconut, and a hint of vanilla or almond extract, they offer a rich and slightly sweet breakfast treat perfect for coconut lovers. The recipe yields delightfully moist pancakes with a light coconut aroma, complemented beautifully by butter, syrup, or fresh berries.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking and Serving
- Coconut cooking spray
- Butter (for serving)
- Syrup (for serving)
- Fresh berries (for serving)
Instructions
- Whisk the Eggs: In a large mixing bowl, crack the eggs and vigorously whisk them for about 60 seconds until frothy and fluffy. This step incorporates air into the eggs, which helps make the pancakes light and airy.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil to the eggs and continue whisking for 30 to 45 seconds until fully blended. Next, add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds to combine all wet ingredients smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the wet ingredients. Add the sea salt. Gently stir or whisk until just combined, taking care not to overmix to keep the batter tender.
- Fold in Shredded Coconut: Add the unsweetened shredded coconut and carefully fold it into the batter using a spatula to evenly distribute the coconut pieces throughout.
- Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat. Allow it to preheat fully, then lightly coat the surface with coconut cooking spray to prevent sticking.
- Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two at a time without crowding. Let them cook for 2 to 2 1/2 minutes on the first side until bubbles form around the edges and the surface loses its wet shine.
- Flip and Finish: Carefully flip each pancake using a spatula and cook for another 2 1/2 minutes on the other side until golden brown and cooked through.
- Repeat: Remove cooked pancakes to a plate. Re-spray the skillet with coconut cooking spray as needed and continue cooking the remaining batter in batches.
- Serve: Serve the pancakes immediately, topped with butter, syrup, and fresh berries as desired for a delightful breakfast experience.
Notes
- For extra fluffiness, ensure you whisk the eggs until very frothy.
- Use full-fat coconut milk to achieve the best richness and texture.
- Do not overmix the batter once the dry ingredients are added to avoid tough pancakes.
- Adjust cooking heat as necessary to avoid burning the pancakes before they cook through.
- These pancakes freeze well; reheat gently in a skillet or toaster.
