Indulgent Coconut Cream Pancakes for a Tropical Breakfast Bliss

Course: Everyday Sweet

Cuisine: Tropical

Keyword: Breakfast, coconut cream pancakes, comfort food, gluten-free, pancakes, tropical

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings: pancakes

Calories: 220kcal

Coconut cream pancakes bring a taste of the tropics to your breakfast table, offering a fluffy and delicious twist on your morning routine.

Print Recipe

Equipment

mixing bowl
Whisk
Non-stick skillet
Measuring cups
Spatula

Ingredients

For the Batter

2 large Eggs For a vegan option, consider using flax eggs instead.
1 cup Coconut Milk Using organic full-fat is recommended for the best results.
¼ cup Coconut Sugar Feel free to substitute with brown sugar or maple syrup if needed.
2 tablespoons Coconut Oil Vegetable oil can be used as a substitute.
½ cup Sour Cream Plain Greek yogurt or buttermilk can work as substitutes.
1 teaspoon Vanilla or Almond Extract Choose based on your flavor preference.
1 cup All-Purpose Flour Swap it for gluten-free flour mixes for a gluten-free version.
1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
½ teaspoon Sea Salt Regular table salt can also be used.
½ cup Shredded Coconut Unsweetened is a great option if you prefer less sweetness.
as needed Coconut Cooking Spray Any non-stick spray can work as a substitute.

Instructions

How to Make Coconut Cream Pancakes

In a large mixing bowl, whisk the eggs until frothy. Add the coconut milk and coconut oil, whisking until everything is well combined.
Add the coconut sugar, vanilla extract, and sour cream. Mix until smooth.
Sift in the all-purpose flour and baking powder, then stir gently. Fold in the shredded coconut.
Preheat a non-stick skillet over medium heat and lightly grease it with coconut cooking spray.
Pour ¼ to ⅓ cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-2.5 minutes, then flip and cook until golden brown, about another 2.5 minutes.
Remove the pancakes from the skillet and repeat with the remaining batter.
Serve warm with your choice of butter, syrup, or fresh berries.

Notes

Drizzle with coconut cream for an extra indulgent touch. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition