Description
Delight in the tropical flavors of these coconut cream pancakes! Made with coconut milk, oil, sugar, and shredded coconut, these pancakes are a decadent treat for breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
- ½ cup shredded coconut, unsweetened
Wet Ingredients:
- 2 eggs
- 3/4 cup coconut milk, organic full fat
- ¼ cup coconut sugar
- 3 Tbl. coconut oil
- 1/3 cup sour cream
- 1 tsp. vanilla or almond extract
Coconut cooking spray
Instructions
- Whisk Eggs: In a large mixing bowl, whisk the eggs until frothy and fluffy. Add coconut milk and oil, whisk again.
- Add Ingredients: Mix in coconut sugar, vanilla, and sour cream.
- Combine Dry Ingredients: Sift flour and baking powder into the wet mixture. Fold in shredded coconut.
- Cook Pancakes: Heat skillet, pour batter, cook each side for about 2-2 ½ minutes.
- Serve: Top with butter, syrup, or fresh berries.
Notes
- You can customize these pancakes by adding chopped nuts or chocolate chips to the batter.
- For a dairy-free option, substitute coconut yogurt for the sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: coconut cream pancakes, coconut milk pancakes, tropical pancakes
