Coconut Cream Pancakes (Print Version)
Fluffy coconut pancakes with creamy texture and real coconut flavor. Ideal for breakfast or special gatherings.
# Ingredients:
01 -
2 large eggs
02 -
3/4 cup organic full-fat coconut milk
03 -
1/4 cup coconut sugar
04 -
3 tablespoons coconut oil, melted
05 -
1/3 cup sour cream
06 -
1 teaspoon vanilla or almond extract
07 -
1 cup all-purpose flour
08 -
2 teaspoons baking powder
09 -
1/4 teaspoon sea salt
10 -
1/2 cup unsweetened shredded coconut
11 -
Coconut cooking spray
# Directions:
01 -
In a large mixing bowl, whisk together the eggs until frothy and fluffy (about 60 seconds). Add the coconut milk and coconut oil, then whisk another 30-45 seconds. Add the coconut sugar, vanilla extract, and sour cream, and whisk about 60 seconds until fully combined.
02 -
Sift the flour and baking powder into the wet mixture, then blend until smooth. Fold in the shredded coconut gently, ensuring it is evenly distributed.
03 -
Preheat a large non-stick skillet (approximately 25 cm diameter) over medium heat. Once hot, lightly coat the skillet with coconut cooking spray.
04 -
Pour about 60-80 ml (1/4 to 1/3 cup) of batter per pancake into the skillet, grilling two pancakes at a time. Cook for 2 to 2.5 minutes on the first side until the pancake edges start to bubble and batter loses its shine. Flip gently and cook an additional 2.5 minutes on the other side until golden brown.
05 -
Remove pancakes to a serving plate and repeat the process, re-spraying the skillet as needed, until all batter is used. Serve immediately with butter, syrup, or fresh berries as desired.
# Notes:
01 -
Using unsweetened shredded coconut balances the sweetness, especially if paired with syrup. Sweetened shredded coconut can be used for a sweeter overall taste.