Coconut Cream Pancakes
Coconut cream pancakes are a delightful breakfast option that brings the taste of the tropics to your table. These light and fluffy pancakes are infused with the rich flavor of coconut, making them perfect for lazy weekend brunches or a quick weekday treat. Made with wholesome ingredients like coconut milk and shredded coconut, each bite is a delicious escape to paradise. Easy to prepare and versatile enough for various toppings, these pancakes are sure to become a family favorite. Whether you enjoy them with fresh berries, maple syrup, or a sprinkle of nuts, these coconut cream pancakes will brighten up any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 pancakes (serves about 4) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large bowl, whisk together eggs until frothy. Add the coconut milk and melted coconut oil; mix well.
- Stir in the coconut sugar, vanilla extract, and sour cream until combined.
- Sift in flour, baking powder, and salt. Gently fold in the shredded coconut until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray.
- Pour about 1/4 to 1/3 cup of batter per pancake onto the skillet. Cook for about 2 to 2½ minutes until bubbles form; flip and cook for another 2½ minutes until golden brown.
- Serve warm with your choice of toppings.
Nutrition
- Serving Size: 2 pancakes (140g)
- Calories: 300
- Sugar: 10g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://cookingwitheliana.com/coconut-cream-pancakes/