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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/coconut-cream-pancakes-recipe/