Coconut Cream Pancakes Recipe

Introduction

Coconut cream pancakes bring a tropical twist to a beloved breakfast classic. Fluffy and rich with coconut flavor, these pancakes are perfect for a weekend brunch or special morning treat.

Ingredients

• 2 eggs
• 3/4 cup coconut milk, organic full fat
• 1/4 cup coconut sugar
• 3 tablespoons coconut oil
• 1/3 cup sour cream
• 1 teaspoon vanilla or almond extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup shredded coconut, unsweetened
• Coconut cooking spray

Instructions

1. Step 1: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds. Add the coconut milk and coconut oil, then whisk for another 30 to 45 seconds.
2. Step 2: Add the coconut sugar, vanilla extract, and sour cream to the bowl. Whisk everything together for about 60 seconds until smooth.
3. Step 3: Sift the flour and baking powder into the wet mixture. Blend well, then gently fold in the shredded coconut to combine.
4. Step 4: Heat a large non-stick skillet (about 10 inches in diameter) over medium heat. Once hot, lightly coat the skillet with coconut cooking spray.
5. Step 5: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without overcrowding.
6. Step 6: Cook the pancakes on medium to medium-low heat for 2 to 2 1/2 minutes on the first side until edges bubble and the batter loses its shine. Flip carefully and cook for another 2 1/2 minutes on the other side.
7. Step 7: Remove cooked pancakes to a plate. Repeat the process, reapplying cooking spray as needed, until all batter is used.
8. Step 8: Serve immediately with butter, syrup, or fresh berries for a delicious breakfast.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
• Substitute almond extract for vanilla if you prefer a nutty aroma.
• Use full-fat coconut milk for the creamiest texture and best flavor.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• Try topping the pancakes with toasted nuts or a dollop of coconut yogurt for added texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave for about 20 seconds. They also freeze well—separate with parchment paper and freeze in a bag for up to 2 months. Reheat from frozen using a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar in equal amounts, but coconut sugar adds a subtle caramel flavor that complements the coconut well.

Are these pancakes gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute a gluten-free flour blend suitable for baking.

Coconut Cream Pancakes Recipe

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★★★★★

4.7 from 79 reviews

Delight in these rich and fluffy coconut cream pancakes made with organic full-fat coconut milk, coconut sugar, and shredded coconut. Perfect for a tropical-inspired breakfast, these pancakes offer a moist texture and a subtle coconut flavor, enhanced with a touch of vanilla or almond extract. Cooked on the stovetop in a non-stick skillet, they are quick and easy to prepare, promising a delicious start to your day.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• 3/4 cup organic full-fat coconut milk
• 3 tbsp coconut oil
• 1/3 cup sour cream
• 1 tsp vanilla or almond extract

Dry Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup coconut sugar
• 1/2 cup shredded unsweetened coconut

Other

• Coconut cooking spray

Instructions

1. Whisk the Eggs: In a large mixing bowl, whisk the 2 eggs vigorously for about 60 seconds until they become frothy and fluffy, which helps incorporate air for lighter pancakes.
2. Add Liquids and Sweetener: Pour in the 3/4 cup coconut milk and 3 tablespoons coconut oil, whisking for another 30-45 seconds to combine the fats and liquids smoothly. Then add 1/4 cup coconut sugar, 1 teaspoon vanilla or almond extract, and 1/3 cup sour cream. Continue whisking for about 60 seconds to create a uniform mixture.
3. Sift in Dry Ingredients: Sift 1 cup all-purpose flour and 2 teaspoons baking powder into the wet mixture to avoid lumps. Add 1/4 teaspoon sea salt and blend all ingredients thoroughly, ensuring the batter is smooth but not overmixed.
4. Fold in Shredded Coconut: Gently fold in 1/2 cup shredded unsweetened coconut to add texture and enhance coconut flavor without deflating the batter.
5. Preheat Skillet and Add Cooking Spray: Heat a large non-stick skillet approximately 10 inches in diameter over medium heat until hot. Lightly coat the skillet with coconut cooking spray to prevent sticking and add a subtle coconut aroma.
6. Cook Pancakes: Pour about 1/4 to 1/3 cup batter per pancake into the skillet, making two pancakes at a time without crowding. Cook over medium to medium-low heat for 2 to 2 1/2 minutes or until bubbles form on the edges and the batter loses its shine.
7. Flip and Cook Other Side: Carefully flip the pancakes and cook for another 2 1/2 minutes until both sides are golden brown and cooked through.
8. Repeat and Serve: Remove pancakes to a plate and continue cooking the remaining batter, spraying the skillet as necessary. Serve hot immediately with butter, syrup, or fresh berries for a delicious breakfast treat.

Notes

• Make sure not to overmix the batter to keep the pancakes fluffy.
• Use full-fat coconut milk for richer flavor and texture.
• Adjust sweetness by varying the amount of coconut sugar to taste.
• Sour cream adds moisture and tang, but can be substituted with Greek yogurt if preferred.
• Use a non-stick skillet to prevent pancakes from sticking and to reduce the amount of oil needed.
• For a stronger coconut flavor, lightly toast the shredded coconut before folding it in.

Keywords: coconut cream pancakes, coconut pancakes, breakfast pancakes, coconut milk pancakes, tropical pancakes, gluten free pancakes